Functional ingredients for food

Transcripción

Design: Advance.dk · Photography: Kurt Rodahl · Repro: Highlight · Print: Clausens Offset
Functional ingredients for food
Danisco A/S
Head Office
Langebrogade 1
DK-1001 Copenhagen K
Denmark
Telephone: +45 32 66 20 00
Telefax: +45 32 66 21 59
[email protected]
PB 2-8e · 07.05
Visit www.danisco.com for details of your local Danisco office
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Contents
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Introduction.indd
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Danisco capabilities
– a comprehensive guide
Introduction
Introduction.indd
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Innovation
Danisco Innovation
Many food manufacturers find that partly outsourcing their product development is a faster, better
and more cost-effective way to a successful result.
Danisco Innovation represents a global network of
expertise that specialises in creative and technical
development. For specific customer projects, the
network can supply a tailor-made team of specialists
that together have the necessary food ingredient and
application skills for the task in hand. The team works
closely and confidentially with customers, optimising the development process and bringing new and
improved products rapidly to the market.
Innovation.indd 1
As retailers and consumers relentlessly demand
more new products, an efficient development programme is critical to winning the race for space on
store shelves.
In addition to product development, Danisco
Innovation generates new knowledge through its
ongoing research and development programme.
Much of this knowledge is shared with customers during training courses and seminars. A unique
knowledge management system makes all relevant
and up-to-date information easily accessible to
Danisco’s entire global organisation.
01/08/05 13:28:57
Application centres
Within the global innovation network, each region
has its own application set-up. The application
centres are specialists in their field, providing manufacturers with expert ingredient know-how and
processing assistance when developing food products for a given industrial sector, such as beverage,
confectionery, dairy or ice cream. At the same
time, through an awareness of regional and global
consumer trends, the centres carry out proactive
development of inspirational concepts – demon-
strating to manufacturers new possibilities for
product innovation to optimise taste and texture.
To drive new advances within an application
area, a series of knowledge development teams
are in operation.The teams, with their industry
insight and application processing knowledge, participate in customer development projects, where
they secure product solutions with the right
quality and price and optimal up-scaling from pilot
to commercial production.
Regional application centres
India
Europe
Mexico
USA
Bakery
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Beverages
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Confectionery
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Culinary
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Dairy
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Flavours
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Fruit
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Frozen desserts
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Meat
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Oils & fats
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Plastics
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Research and development
Danisco Innovation dedicates a major part of its
resources to generating knowledge through research
and development. Research into basic food mechanisms and the development of new ingredients,
technology and applications are important focus
areas that call for highly skilled employees and the
use of sophisticated analysis and pilot plant equipment. Collaboration with leading external scientists
and institutes complements this work.
South
America
China
South-East
Asia
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Biotechnology
The ability to understand food functionality on a
molecular level and to translate this knowledge
into new food ingredients is a key competence of
Danisco Innovation. In this, biotechnology plays a
key role.
Biotechnology allows molecules to be designed
with precise structures – providing the basis for
ingredients with highly specific functional properties. Within enzyme development, for example,
facilities for screening new enzyme candidates,
Innovation
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Australia/
New Zealand
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designing enzymes by protein engineering and
expressing them in suitable carrier systems are
essential capabilities leading up to the commercial
production of innovative enzyme products.
Health and nutrition
The metabolism of the largely undefined microbial community in the intestine and the interaction between food and food ingredients and the
immune system have a broad influence on human
health and well-being. Danisco Innovation has
developed technologies to study and characterise
the complicated intestinal ecosystem, while in vivo
and in vitro models are used to investigate the
effects of food ingredients on the immune system.
The results of this research are put to active use
in the development of new ingredients, such as
probiotic cultures and food ingredients with health
benefits.
Ingredient innovation
Work to innovate new ingredients and the related
processing technology takes place in the development laboratories, which work closely with each
product division.The laboratories are also respon-
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sible for functionality testing and analysis as well as
providing global production and application support.
Another area of research focuses on understanding ingredient functionality and interactions
in food. Using analytical R&D, it is possible to investigate even the smallest food molecules. This knowledge enables the development of highly functional
ingredients and innovative flavourings.
Each development laboratory is characterised
by high-level technological expertise. Flavour innovation, for example, is performed using advanced
extraction, distillation and fractionation methods.
In the emulsifier laboratory, reaction calorimeter,
instrumental and chemical analysis techniques are
employed. This use of the latest technology secures
accurate analyses and highly functional new products.
Sensory optimisation
Innovation specialists employ their scientific and
creative skills to combine technological solutions
with food industry needs to produce the food
products consumers prefer. This process of sensory optimisation ensures new ingredients provide
all-round functionality in terms of taste, texture,
storage properties and processing ease.
Innovation
18/07/05 11:39:03
Knowledge management system
Research and development, application trials and
projects carried out by the global innovation network produce a wealth of valuable knowledge.
Via the knowledge management system, Danisco
staff at any location can look up a given subject and
extract relevant information for a current project
– reducing work replication and making customer
projects fully traceable. Customers can access
Danisco knowledge through:
• Partnerweb – an online customer centre providing a broad range of business-to-business information
• The Danisco website – general company facts
and information of interest to the public
Training and on-site support
Danisco customer training courses and seminars
provide up-to-date information about food ingredients and how they work. All training activities are
tailored to the needs of the participants, whether
representatives from a customer group or the
technical staff of a single customer.
Technical support in the form of trouble-shooting and processing assistance is available to customers either on their own premises or at a Danisco
application centre.
Confidentiality and
partnership agreements
Close customer relationships make it possible to
optimise development projects, reduce the time to
market and generally add value to customer businesses. To this end, the strictest rules of confidentiality are exercised when exchanging knowledge
with customers.
A spirit of mutual trust and cooperation provides the ideal basis for a formal partnership agreement. Reinforcing supplier-customer ties in this
way promotes mutual skill sharing and even more
streamlined product development – a major benefit
already enjoyed by a number of larger customers.
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Bakery
Danisco’s tailor-made ingredients are present in one in
every fourth loaf of bread produced by the bakery industry
today. As the bakery industry becomes more and more
industrialised, the need for extended shelf life and improved
dough handling is increasing. Danisco’s strong technology
platform within emulsifiers and enzymes can provide the
necessary support. For cakes, pastry, biscuits and crackers,
Danisco also produces complete solutions – including ingredients for fillings, glazes and custard.
Local service and development support is available
from Danisco’s global network of bakery laboratories,
with centres of bakery expertise in operation in Brazil,
China, Denmark, Malaysia, Mexico, the UK and the USA. In
Denmark, a brand new 1,500m2 test bakery and flour laboratory contains the latest equipment for simulating bakery
conditions from industrial bakeries all over the world.
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Baker’s custard
Functionalities/Benefits
Danisco products
Texture
• Texture development over time
• Sliceable texture
GRINDSTED® Alginate BC
Stability
• Bake stability
• Freeze/thaw stability
Pumpability
Mouthfeel
Taste and flavour profiling
Vanilla, other brown and dairy flavourings
Bread, plain and wholegrain, bread improvers and bakery mixes
Danisco products
Dough strengthening
• Increased tolerance towards mechanical handling
• Increased tolerance towards variations in mixing,
resting and proofing time
• Volume increase
• Crumb structure improvement
PANODAN® DATEM
GRINDSTED® SSL/CSL Sodium or Calcium Stearoyl
Lactylates
GRINDAMYL™ S Bakery Enzymes
GRINDAMYL™ H Bakery Enzymes
GRINDAMYL™ POWERBake Bakery Enzymes
GRINDAMYL™ SUREBake Bakery Enzymes
FIBREX®
Shelf life extension
• Crumb softening
• Retarded staling
• Moisture retention
• Growth control of yeasts and moulds
DIMODAN® Distilled Monoglycerides
Lactylates
GRINDAMYL™ MAX-LIFE Bakery Enzymes
GRINDAMYL™ POWERSoft Bakery Enzymes
GRINDSTED® FSB Emulsifier & Stabiliser Systems
GRINDSTED® PRO 45 Emulsifier & Propionate System
Litesse® Polydextrose
FIBREX®
GRINDSTED® LBG
GRINDSTED® Alginate
GRINDSTED® Pectin
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
MicroGARD™ Fermentates
NovaGARD™ Antimicrobial Systems
Natamax® Natural Antimicrobial
Quality improvement
• Crust colour improvement
• Crispy crust
PANODAN® DATEM
Lactylates
GRINDAMYL™ Bakery Enzymes
Bakery
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Bread, plain and wholegrain, bread improvers and bakery mixes (continued)
Danisco products
Facilitated production
• Improved dough extensibility
• Reduced dough contraction
Calorie reduction
• Fat reduction
• Sugar free/no added sugar/reduced sugar
• Reduction of glycaemic load
BENEFAT® Reduced Calorie Triglycerides – Salatrim
Lactitol
Xylitol
Fibre enrichment and prebiotic
FIBREX®
Bread, malt and yeast flavourings
Fructofin® Fructose
Cakes
Danisco products
Improved volume
• All-in mixing procedure
• Aeration improvement
GRINDSTED® GA Emulsifier Blends
DIMODAN® HP 85-S6 Distilled Monoglyceride
Crumb structure stabilisation
Prevent fruit sinking
Production waste reduction
Improved tolerance towards process and
raw materials variations
GRINDSTED® Xanthan
GRINDSTED® LBG
• Crumb softening
• Delay of oxidative rancidity
• Moisture resistant decoration
DIMODAN® HP 85-S6 Distilled Monoglyceride
GRINDSTED® LBG
GRINDSTED® Pectin
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
FIBREX®
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IN_Bakery.indd 3
Bakery
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Cakes (continued)
Danisco products
Calorie reduction
• Fat reduction
Lactitol
Xylitol
FIBREX®
Vanilla, butter, various fruit, other brown and citrus flavourings
Crackers, biscuits, cookies, pancakes, wafers, cones and cereal bars
Danisco products
• Machinability improvement
• Improved distribution and emulsification of ingredients
• Improved homogeneity of dough
• Dough sheets flexibility
• Reduced dough contraction
• Baking time reduction
PANODAN® DATEM
Lactylates
Quality improvement
• Crispiness and texture improvement
• Reduced checking and blister formation
PANODAN® DATEM
FIBREX®
Calorie reduction
• Fat reduction
PANODAN® DATEM
Lactitol
Xylitol
GRINDSTED® Xanthan
GRINDOX™ Antioxidants
GUARDIAN™ Rosemary Extract
EMBANOX™ Antioxidants
Bakery
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Crackers, biscuits, cookies, pancakes, wafers, cones and cereal bars (continued)
Danisco products
Water migration delay
GRINDSTED® BARRIER SYSTEM Acetic Acid Esters Blends
FIBREX®
Vanilla, dairy, various fruit, citrus and spice flavourings
Dry yeast
Danisco products
Yield increase
GRINDSTED® SMS Sorbitan Monostearates
Extruded starch and cereal products
Danisco products
Quality improvement
• Homogeneous structure
• Crispiness improvement
• Stickiness reduction
PANODAN® DATEM
FIBREX®
• Friction reduction
• Stickiness reduction
• Uniform cut
FIBREX®
Dairy, various fruit, spice and various brown flavourings
CREMAROME Flavourings
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IN_Bakery.indd 5
Bakery
14/07/05 13:06:14
Flour
Danisco products
Flour optimisation
Flour standardisation
• Increased extraction rate
• Cost reduction
Frozen dough, retarded dough and par-baked bread
Danisco products
Dough strengthening
• Freezing tolerance improvement
• Improved tolerance towards mechanical handling
• Volume increase
Growth control of yeasts and moulds
GRINDSTED® POWERFreeze
PANODAN® DATEM
GRINDAMYL™ FD Bakery Enzymes
FIBREX®
Sweet doughs, pastries and donuts
Danisco products
Dough strengthening
• Volume increase
PANODAN® DATEM
Lactylates
Bakery
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Sweet doughs, pastries and donuts (continued)
Danisco products
• Crumb softening
Lactylates
GRINDSTED® PRO 45 Emulsifier & Propionate System
GRINDSTED® LBG
GRINDSTED® Pectin
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Quality improvement
Calorie reduction
• Fat reduction
Lactitol
Xylitol
Improved lamination and flakiness of pastry
PANODAN® DATEM
GRINDSTED® Xanthan
FIBREX®
Steamed bread
Danisco products
Quality improvement
• Crumb softening
• Crumb whitening
• Product surface improvement (smooth/white)
• Volume improvement
PANODAN® DATEM
Lactylates
FIBREX®
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IN_Bakery.indd 7
Bakery
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Tin grease emulsions
Danisco products
Excellent release properties
GRINDSTED® OX Emulsifier Specialties
GRINDSTED® PS Emulsifier Specialties
GRINDSTED® PGPR Polyglycerol Polyricinoleates
Tortillas
Danisco products
• Improved dough handling properties
• Dough stickiness reduction
• Translucency reduction
PANODAN® DATEM
FIBREX®
• Increased water retention
Quality improvement
• Rollability and flexibility improvement
• Reduced sticking of packed products
PANODAN® DATEM
FIBREX®
Bakery
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Beverages
Danisco’s solutions for beverages are developed
in response to global and local trends and are
based on an in-depth understanding of how
functional ingredients influence new and
traditional beverage systems. Part of the product portfolio targets the health and nutrition
area, providing a series of physiological effects.
Danisco ingredients give beverages the
following key functionalities:
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Taste and aroma
Texture and mouthfeel
Stabilisation
Health and nutrition benefits
Protection against microbiological spoilage
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IN_Beverage.indd 1
Beverages
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Alcoholic drinks
Danisco products
Improved mouthfeel
GRINDSTED® JU Stabiliser Systems
GRINDSTED® Xanthan
Emulsification
Stabilisation
GRINDSTED® SSL P 55 VEG Sodium Stearoyl Lactylate
DIMODAN® HR Distilled Monoglyceride
Growth control of Gram-positive spoilage
Nisaplin® Natural Antimicrobial
Growth control of yeasts spoilage (in sweet wines)
Beverage compounds (flavour and juice)
DANISCO NATUROME™ Extracts
Cream, chocolate, various fruit, malt, spirits, coffee, vanilla,
beer and functional flavourings
Commonsense™ Flavours
Bottled water
Danisco products
Sweetening
Fibre source/bulking
Various fruit, citrus and functional flavourings
Commonsense™ Flavours and Aura™ Flavours
Carbonated drinks
Danisco products
Improved mouthfeel
Fruit pulp and juice stabilisation
GRINDSTED® Pectin
GRINDSTED® Xanthan
MEYPRODOR®
Sweetening
Clouding agent
Cloudifiers
Cloudifying properties
GRINDSTED® MCT Glyceryl Tricaprylate-caprate
Various fruit, citrus, cola and functional flavourings
Commonsense™ Flavours and Aura™ Flavours
Beverages
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Dilute to taste drinks
Danisco products
Improved mouthfeel
GRINDSTED® Pectin
GRINDSTED® Xanthan
MEYPRODOR® 50
Sweetening
Clouding agent
Cloudifiers
Hot beverages
Danisco products
Improved mouthfeel
GRINDSTED® Xanthan 200
MEYPRODYN®
Vanilla, milk, cream, chocolate, various fruit, honey, toffee,
coffee, nut, caramel, other brown and functional flavourings
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IN_Beverage.indd 3
Beverages
26/07/05 11:05:10
Nectars and 100% juices
Danisco products
Improved mouthfeel
GRINDSTED® Pectin
GRINDSTED® Xanthan
MEYPRODOR®
Sweetening
Other natural fruit flavourings
Powdered drinks
Danisco products
Improved mouthfeel
GRINDSTED® Pectin
GRINDSTED® Xanthan Ultra
MEYPRODYN® 200
MEYPRODOR® 50
Sweetening
Clouding agent
Cloudifiers
Various fruit, citrus, cola, brown and functional powdered
flavourings
Protein-containing drinks
Danisco products
Improved mouthfeel
GRINDSTED® Stabiliser Systems
Stabilisation of protein
GRINDSTED® Pectin AMD
Sweetening
Growth control of Gram-positive spoilage in
pasteurised and UHT products
Beverages
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Protein-containing drinks (continued)
Danisco products
Various fruit, citrus, nut, brown and functional flavourings
Still drinks
Danisco products
Improved mouthfeel
GRINDSTED® Pectin
GRINDSTED® Xanthan
MEYPRODOR® 50
Sweetening
Clouding agent
Cloudifiers
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IN_Beverage.indd 5
Beverages
26/07/05 11:06:43
Confectionery
Confectionery manufacturers can look to Danisco
for unique, all-round support when developing sugar
confectionery, chocolate and chewing gum with new
flavours, textures, extended shelf life and processing benefits. In addition, many of Danisco’s proactive
confectionery concepts address health and nutrition
issues, enabling the development of products with,
for example, a low sugar and fat content or dental
benefits.
Danisco is recognised for its broad expertise in
ingredient functionality in confectionery applications.
Over the years, the company’s confectionery experts
have become frequent speakers at international confectionery conferences.
Confectionery
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Aerated confectionery
Danisco products
Whippability increase
Foam stabilisation
GRINDSTED® FB Stabiliser Systems
GRINDSTED® Pectin
Texture modification
GRINDSTED® Pectin
Sugar reduction or replacement
• Calorie reduction
• Reduction of glycaemic load (diabetic or carbohydratecontrolled diets)
• Sweetness enhancement
Lactitol
Xylitol
Minolac™ Milk Powder Substitute
Lactitol
Xylitol
Various fruit, dairy, vanilla, other brown and sensation flavourings
Bars
Danisco products
Aw control and organic osmolytes
Betafin® Betaine
Humectance improvement
Xylitol
Water migration control
GRINDSTED® BARRIER SYSTEM Acetic Acid Esters Blends
Calorie reduction
Fat replacement
Lactitol
Xylitol
Betafin® Betaine
Xylitol
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27854_IN_Confectionery.indd 2
Confectionery
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Bars (continued)
Danisco products
Elasticity improvement
Betafin® Betaine
Xylitol
Sweetness reduction
Various fruit, dairy, vanilla and other brown flavourings
Lactitol
Caramels, toffee & fudge
Danisco products
Cold flow control
GRINDSTED® Carrageenan CS
GRINDSTED® Carrageenan CS
Stickiness reduction
GRINDSTED® MONO-DI Mono-diglycerides
Dispersion improvement
GRINDSTED® CITREM Citric Acid Esters
Light colouring
PANODAN® DATEM
Calorie reduction
Lactitol
Xylitol
(diabetic or carbohydrate-controlled diets)
Lactitol
Xylitol
Lactitol
Xylitol
Caramel, toffee, fudge, nut, vanilla, other brown and
dairy flavourings
Confectionery
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Chewing gum & gum base
Danisco products
Softening improvement
Flavour release improvement
Anti-tackiness
Juiciness improvement
GRINDSTED® ACETEM Acetic Acid Esters
Improvement of bubble size and formation
Sweetening
Lactitol
Xylitol
Calorie reduction
Sugar replacement in dental health care and
sugar-free products
Dental benefits
• Active effect on bacterial flora and reduction in caries
Lactitol
Xylitol
Cooling sensation
Xylitol
Humectance improvement
Sensitivity to humidity reduction
Lactitol
Delay of oxidative rancidity
Various fruit and mint flavourings
Chocolate & compounds
Danisco products
Flow properties improvement
Fat reduction
Process optimisation
Water tolerance increase, particularly in ice cream coatings
GMO-lecithin replacer
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Confectionery
15/07/05 14:40:50
Chocolate & compounds (continued)
Danisco products
Anti-bloom agents
Improved tolerance towards storage conditions
GRINDSTED® STS Sorbitan Tristearates
GRINDSTED® LACTEM Lactic Acid Esters
Lactitol
Xylitol
Calorie reduction
Fat replacement
Lactitol
Xylitol
Lactitol
Xylitol
Vanilla, other brown, dairy, citrus and mint flavourings
FIBREX®
Fillings & spreads
Danisco products
Fat reduction
GMO-lecithin replacer
Oil separation reduction
Dispersion improvement
Gelling agents
Formulation variations facilitated
Flavour release improvement
GRINDSTED® Pectin CF
Impart long cohesive texture
pH range extension
GRINDSTED® Pectin
GRINDSTED® Filling Stabiliser System
Confectionery
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15/07/05 14:40:51
Fillings & spreads (continued)
Danisco products
Calorie reduction
Fat replacement
Lactitol
Xylitol
Lactitol
Xylitol
Cooling sensation
Xylitol
Lactitol
Xylitol
Sweetness reduction
Various fruit, dairy, vanilla, other brown, herb/floral and
sensation flavourings
Lactitol
Gummies, jellies, liquorice & chews
Danisco products
Consistent texture
Improved tolerance towards process variations
Clear products with high flavour release
For a longer and more cohesive texture
GRINDSTED® Pectin LA
Jellies with a pH > 4
Lactitol
Xylitol
Speciality sugar
Lactitol
Xylitol
Various fruit, dairy, vanilla, other brown, herb/floral and
sensation flavourings
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Confectionery
15/07/05 14:40:52
Halawa
Danisco products
Oil stabilisation (Tahina)
Whippability increase
Lactitol
Xylitol
Lactitol
Xylitol
Hard-boiled candy
Danisco products
Lactitol
Xylitol
Cooling sensation
Xylitol
Lactitol
Xylitol
Sweetness reduction
Various fruit, dairy, vanilla, other brown, herb/floral, mint
and sensation flavourings
Lactitol
Confectionery
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15/07/05 14:40:52
Tablets & lozenges
Danisco products
• Prebiotic
Xylitab® Directly Compressible Xylitol
Finlac™ Directly Compressible Lactitol
Lactitol
Xylitol
Dental benefits
• Active effect on bacterial flora and reduction in caries
– only applies for Xylitab® and xylitol
Xylitab® Directly Compressible Xylitol
Finlac™ Directly Compressible Lactitol
Xylitol
Various powder flavourings
Other confectionery applications (pastilles, dragees)
Danisco products
Cooling, sanding and coating
Acid resistant sanding
Lactitol
Xylitol
Moisture management
Sweetness enhancement
Lactitol
Xylitol
Lactitol
Xylitol
Various fruit and brown flavourings
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Confectionery
15/07/05 14:41:19
Culinary
Convenience, lifestyle and ethnic trends are key
drivers of the culinary industry. Danisco’s solutions
contribute to easy processing, an extended shelf life
and an appealing taste and texture. And, as health
and convenience go increasingly hand in hand,
Danisco has successfully transformed, for example,
full-fat mayonnaise and dressings into reduced-fat
versions.
The Danisco culinary technology lab is equipped to
simulate virtually all the processes involved in manufacturing culinary products. This is supplemented by
special analyses of particle size distribution to ensure
the right mouthfeel, viscosity measurements and an
in-house taste panel.
Culinary
IN_Culinary.indd 1
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01/08/05 14:06:50
Deli salads (hot and cold processing)
Danisco products
Emulsification
Viscosity and stability increase
Heat stability improvement
Egg yolk/whole egg replacement
Controlled setting
Water absorption capacity increase
Improvement of body and creaminess
GRINDSTED® FF Emulsifier & Stabiliser Systems
MEYPROGEN® MS Emulsifier & Stabiliser Systems
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Emulsification
Replacement of other protein-based emulsifiers
GRINDSTED® VEG PRO Vegetable Protein
Gram-positive pathogens risk reduction
Safety improvement and shelf life extension
Fibre enrichment
MEYPRODOR®
Cheese, cream, egg, lemon, mustard, acid and other masking
flavourings
Dips (hot and cold processing)
Danisco products
Emulsification
Good adhesion to snack
Creaminess
Partial fat replacement
Starch free
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Emulsification
Ingredients of 100% vegetable origin
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IN_Culinary.indd 2
Culinary
14/07/05 16:37:22
Dips (hot and cold processing) (continued)
Danisco products
Growth control of Gram-positive and
Gram-negative spoilage
Fibre enrichment
MEYPRODOR®
Cheese, cream, mustard, seafood, meat, acid and other
masking flavourings
Dressings (hot and cold processing)
Danisco products
Emulsification
Excellent flow properties
Creaminess
Starch free
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Stabilisation of herb and spice dispersion
GRINDSTED® Carrageenan
GRINDSTED® Xanthan
GRINDSTED® Guar
Emulsification
Growth control of Gram-positive and Gram-negative spoilage
Culinary
IN_Culinary.indd 3
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Dressings (hot and cold processing) (continued)
Danisco products
Fibre enrichment
MEYPRODOR®
Cheese, cream, egg, mustard, seafood, meat, acid and other
masking flavourings
Egg products, liquid
Danisco products
MEYPROGEN® Emulsifier & Stabiliser Systems
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Egg flavourings
Ketchup (hot and cold processing)
Danisco products
Pulpiness increase
Tomato paste reduction
GRINDSTED® Xanthan
GRINDSTED® Xanthan
GRINDSTED® Guar
GRINDSTED® Pectin
GRINDSTED® LBG
MEYPRODOR®
Fibre enrichment
MEYPRODOR®
Tomato, pizza, herb and spice flavourings
32
IN_Culinary.indd 4
Culinary
14/07/05 16:37:23
Mayonnaise
Danisco products
Emulsification
Controlled setting
Water absorption capacity increase
Improvement of body and creaminess
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
MEYPRODOR®
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Emulsification
Fibre enrichment
MEYPRODOR®
Cheese, cream, egg, lemon, mustard, acid and other masking
flavourings
Culinary
IN_Culinary.indd 5
33
14/07/05 16:37:24
Mustard
Danisco products
Syneresis reduction
GRINDSTED® FF Stabiliser Systems
GRINDSTED® Xanthan
Mustard flavourings
Sauces and gravies
Danisco products
Emulsification
Creaminess
Skin formation reduction
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
PANODAN® DATEM
Fibre enrichment
MEYPRODOR®
Cheese, cream, egg, mustard, meat, acid and other masking
flavourings
34
IN_Culinary.indd 6
Culinary
14/07/05 16:37:30
Soups and broths (hot and cold processing)
Danisco products
Emulsification
Creaminess
GRINDSTED® Xanthan
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
PANODAN® DATEM
Shelf life improvement
Fibre enrichment
MEYPRODOR®
Cheese, dairy, mustard, meat, seafood, spices and aromatic
plants, acid and other masking flavourings
Pasta and noodles
Danisco products
Quality improvement
• Anti-sticking and texture improving agents
• Uniform colour
• Reduced leakage of starch during cooking
FIBREX®
• Impeded starch gelling
• Dough-handling properties
Growth control of Gram-positive and Gram-negative spoilage
FIBREX®
Culinary
IN_Culinary.indd 7
35
14/07/05 16:37:31
Potato flakes
Danisco products
Quality improvement
Consistency improvement
Texture improvement
Dairy and savoury flavourings
Ready meals
Danisco products
Emulsification
Creaminess
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
PANODAN® DATEM
Fibre enrichment
MEYPRODOR®
Cheese, cream, egg, mustard, acid and other masking
flavourings
36
IN_Culinary.indd 8
Culinary
14/07/05 16:37:31
Danisco’s dairy expertise ranges from recombined
milk and cream systems to fresh dairy products
and cheeses.The comprehensive product portfolio
includes an extensive range of high-quality cultures
for fermented fresh dairy products and the world’s
broadest range of cultures for cheese ripening.
Functionalities available to the dairy sector include:
Dairy
• Taste and texture development in yogurt and
other fermented fresh dairy products
• Characteristic taste and texture attributes
for cheese ripening
• Stabilisation of dairy food systems
• Protection against unwanted micro-organisms,
spoilage and pathogens
• Healthy and nutritional benefits via reduced
sugar and fat formulations and pre/probiotic
ingredients
Dairy
IN_Dairy.indd 1
37
26/07/05 11:53:56
Butter
Danisco products
Acidification and flavour formation
Butter from non-acidified cream
BS cultures
Media
Culture concentrate permeate
Butter from acidified cream
CHOOZIT™ Cheese Cultures
Colour
Rocou
Cheese, blue veined
Danisco products
Coagulation
Rennet Liquid Carlina
Marzyme®
Calciol
Fermentation
Media for bulk starter cultures growth
Optimised fermentation
Media
BS cultures
Formation of holes
Listeria risk reduction
Safety improvement
HOLDBAC™ Protective Cultures
Cheese, cheddar and American cheese
Danisco products
Coagulation
Marzyme®
Calciol
Fermentation
Acidification
Flavour enhancement
Added value to end product
Accelase® Ripening Enzymes
Probiotic effect in end product
HOWARU™ Exclusive Probiotics
NCFM®
Media
BS cultures
38
27854_IN_Dairy.indd 2
Dairy
14/07/05 16:43:05
Cheese, cheddar and American cheese (continued)
Danisco products
FLAVOGARD®
Savorase® Ripening Enzymes
Cheese, hard
Danisco products
Coagulation
Marzyme®
Calciol
Acidification
Flavour, texture and appearance development
NCFM®
Media
BS cultures
Cheese, semi-hard, continental/yellow cheese
Danisco products
Coagulation
Marzyme®
Calciol
Fermentation
Acidification
Eye, flavour and texture formation
Flavour, texture and appearance development
NCFM®
Media
Dairy
39
14/07/05 16:43:07
Cheese, semi-hard, continental/yellow cheese (continued)
Danisco products
Safety improvement
Cheese, soft ripened
Danisco products
Coagulation
Marzyme®
Calciol
Acidification and flavour formation (direct format)
Rind and flavour formation
Acidification (bulk set format)
Media
BS cultures
Safety improvement
40
IN_Dairy.indd 4
Dairy
26/07/05 11:57:02
Cheese, soft, unripened
Danisco products
Coagulation
Marzyme®
Calciol
Fermentation
Optimised texture and stabilised structure
(mouthfeel, body, creaminess, syneresis stability)
GRINDSTED® BK Stabiliser Systems
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
NCFM®
Acidification in bulk starter form
Media
BS cultures
Safety improvement
Bulking
Cheese, cream, nut, herb and various fruit flavourings
Cheese, pasta filata
Danisco products
Coagulation
Marzyme®
Calciol
Fermentation
Acidification
NCFM®
Media
BS cultures
Improved yield
GRINDSTED® CH Stabiliser Systems
GRINDSTED® Carrageenan CH
Browning control
DairyHOX™ Enzymes
Dairy
41
14/07/05 16:43:18
Cheese, processed
Danisco products
(mouthfeel, body, creaminess)
Controlled melting properties
GRINDSTED® CH Stabiliser Systems
Growth control of Gram-positive spoilage and pathogens
Shelf life extension and safety improvement
Improved taste for EMC application
Savorase® Ripening Enzymes
Cheese, cream, milk and herb flavourings
Cream products
Danisco products
Optimised texture and stabilised structure (emulsion stability,
viscosity, foam stiffness, mouthfeel, creaminess)
Freeze-thaw and storage stability
Controlled air incorporation
PANODAN® DATEM
GRINDSTED® WP Emulsifier & Stabiliser Systems
CREMODAN® MOUSSE Emulsifier & Stabiliser Systems
Bulking
Milk, cream, honey, various fruit, chocolate, caramel,
coffee, nut and other brown flavourings
Dairy drinks, low pH
Danisco products
Stabilisation of protein
Optimisation of viscosity and mouthfeel
YO-MIX™ Yogurt Cultures
CO2, flavour and alcohol formation
Kefir D-range
NCFM®
42
Dairy
14/07/05 16:43:18
Dairy drinks, low pH (continued)
Danisco products
Fermentation optimisation
Media
Sugar free/no added sugar/reduced sugar
Fibre enrichment
Vanilla, honey, various fruit and other brown flavourings
CREMAROME Flavourings, Aura™ Flavours and
Dairy drinks, neutral pH
Danisco products
Stabilisation of emulsion
Prevention of fat separation and sedimentation
Controlled mouthfeel and viscosity
RECODAN™ Emulsifier & Stabiliser Systems
GRINDSTED® Carrageenan CL
GRINDSTED® Xanthan
Fibre enrichment
Calorie reduction
Balanced sweetness
Vanilla, chocolate, caramel, coffee, honey, nut,
various fruit and other brown flavourings
CREMAROME Flavourings and Commonsense™ Flavours
Dairy
43
14/07/05 16:43:19
Desserts, aerated
Danisco products
Controlled air incorporation
CREMODAN® MOUSSE Emulsifier & Stabiliser Systems
GRINDSTED® Pectin
GRINDSTED® LBG
GRINDSTED® Xanthan
Calorie reduction
Balanced sweetness
Xylitol
Bulking
coffee, nut, caramel and other brown flavourings
Desserts, non-aerated
Danisco products
(gel strength, mouthfeel, body, creaminess, syneresis stability,
viscosity control for filling, thixotropy for multilayered)
Clarity (water jellies)
GRINDSTED® PF Stabiliser Systems
GRINDSTED® Carrageenan CP
GRINDSTED® Carrageenan CW
GRINDSTED® Pectin
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Calorie reduction
Balanced sweetness
Xylitol
Bulking
coffee, nut, caramel and other brown flavourings
44
Dairy
14/07/05 16:43:19
Fermented, fresh dairy
Danisco products
GRINDSTED® SB Stabiliser Systems
GRINDSTED® ES Emulsifier & Stabiliser Systems
GRINDSTED® Pectin
GRINDSTED® LBG
YO-MIX™ Yogurt Cultures
CO2, flavour and alcohol formation
Kefir D-range
NCFM®
Media
Lactitol
Lactitol
Dairy
45
14/07/05 16:43:20
Fermented, fresh dairy (continued)
Danisco products
Vanilla, chocolate, caramel, coffee, honey, nut, other brown,
various fruit and functional flavourings
Aura™ Flavours and Commonsense™ Flavours
Milkshake
Danisco products
Facilitated air incorporation
Improved dryness on extrusion
Melting resistance improvement
Smooth body and texture
Shrinkage resistance
Ice crystal growth retardation
Creaminess
Overrun stabilisation
CREMODAN® Emulsifier & Stabiliser Systems
GRINDSTED® Emulsifier & Stabiliser Systems
GERMANTOWN™ Emulsifier & Stabiliser Systems
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Calorie reduction
Low-carb
Low glycaemic index
Lactitol
Xylitol
Fat replacement
Sweetening
Tooth-friendly
Xylitol
Fibre enrichment
Vanilla, various fruit, chocolate, cream, caramel, nut and other
brown flavourings
Vegetable-based products
Danisco products
Vegetable-based cream products
Vegetable-based desserts, aerated and non-aerated
Vegetable-based drinks, low and neutral pH
See under the relevant dairy categories for our solutions
for these vegetable-based products
46
Dairy
14/07/05 16:43:28
Frozen desserts
Danisco ingredients are used to stabilise and
adjust the flavour of half the world’s ice cream
products. Today ongoing development of this
broad expertise enables the design of ice
cream products with the following attributes:
• Required aeration and overrun
• Desired meltdown profile
• Controlled ice crystal formation during
manufacture, distribution and storage
• Specific sensations during consumption,
for example cold or chewy
• Appealing taste and texture
• Added health and nutrition benefits,
for example low or no fat and lowsugar products
Frozen desserts
27854_IN_Frozendesserts.indd 1
47
14/07/05 12:49:00
Ice cream
Danisco products
Retarded ice crystal growth
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Calorie reduction
Low-carb
Low glycaemic index
Lactitol
Xylitol
Fat replacement
Sweetening
Tooth-friendly
Xylitol
Fibre enrichment
flavourings
CREMAROME Flavourings and Aura™ Flavours
48
IN_Frozendesserts.indd 2
Frozen desserts
26/07/05 12:03:54
Milk ice
Danisco products
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Calorie reduction
Low-carb
Low glycaemic index
Lactitol
Xylitol
Fat replacement
Sweetening
Tooth-friendly
Xylitol
Fibre enrichment
brown flavourings
Soft ice
Danisco products
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Calorie reduction
Low-carb
Low glycaemic index
Lactitol
Xylitol
Frozen desserts
49
14/07/05 12:49:18
Soft ice (continued)
Danisco products
Fat replacement
Sweetening
Tooth-friendly
Xylitol
Fibre enrichment
brown flavourings
CREMAROME Flavourings and Aura™ Flavours
Sorbet & sherbet
Danisco products
Creaminess
GRINDSTED® LBG
GRINDSTED® Pectin
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Calorie reduction
Low-carb
Low glycaemic index
Lactitol
Xylitol
Sweetening
Tooth-friendly
Xylitol
Fibre enrichment
Various fruit flavourings and compounds
50
Frozen desserts
14/07/05 12:49:19
Water ice
Danisco products
Creaminess
CREMODAN® Stabiliser Systems
MEYPROGEN® Stabiliser Systems
GERMANTOWN™ Stabiliser Systems
GRINDSTED® LBG
GRINDSTED® Pectin
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Calorie reduction
Low-carb
Low glycaemic index
Lactitol
Xylitol
Sweetening
Tooth-friendly
Xylitol
Fibre enrichment
Various fruit flavourings and compounds
Yogurt ice cream
Danisco products
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Calorie reduction
Low-carb
Low glycaemic index
Lactitol
Xylitol
Fat replacement
Sweetening
Tooth-friendly
Xylitol
Frozen desserts
51
14/07/05 12:49:29
Yogurt ice cream (continued)
Danisco products
Starter cultures
A complete range of starter cultures – standard and probiotic
Fibre enrichment
brown flavourings
CREMAROME Flavourings, Aura™ Flavours and
Vegetable-based products
Danisco products
Vegetable-based ice cream
See under the relevant frozen desserts category for our
solutions for this vegetable-based product
Other frozen dessert applications
Danisco products
Creaminess
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
MEYPRODOR®
Calorie reduction
Low-carb
Low glycaemic index
Lactitol
Xylitol
Fat replacement
Sweetening
Tooth-friendly
Xylitol
Fibre enrichment
brown flavourings
52
Frozen desserts
14/07/05 12:49:29
A broad range of stabilisers and fruit flavours and a detailed
knowledge of fruit processing ensure fruit products have the
perfect texture and a great flavour. Danisco’s key competencies
within fruit preparations include:
• Jams and jellies, including solutions for traditional high-sugar
jams and low-sugar versions
• Bakery fillings with optimised baking stability, well-defined
pumping properties and tasty bake-stable fruit flavours
• Yogurt fruit preparations with controlled flow properties,
optimum fruit distribution and well-controlled interactions
with dairy ingredients
• Fruit sauces
Sweeteners are also available for no added
sugar fruit preparations.
Fruit
preparations
27854_IN_Fruitpreparations.indd 1
19/07/05 10:00:01
Fruit fillings for bakery
Danisco products
Non baked fillings
GRINDSTED® Pectin LC
GRINDSTED® Pectin SS
Limited bake stability
High bake stability
GRINDSTED® Pectin FB
GRINDSTED® Pectin MRS
Form stability
Texture
Shiny, bright appearance
Syneresis control
GRINDSTED® LBG
Excellent flavour release
Creaminess
Direct depositing of filling
Pumpability
Process tolerance
Easy processing (no addition of calcium)
54
IN_Fruitpreparations.indd 2
Fruit preparations
14/07/05 11:42:17
Fruit fillings for bakery (continued)
Danisco products
Clean labelling
Low cost-in-use
Various fruit flavourings
Fruit glazings for tarts and cakes
Danisco products
Ready to use glaze
GRINDSTED® Pectin GZ
Ease of dilution (concentrated glazes)
Cold applicable glaze
GRINDSTED® Pectin RS
Powdered glaze
Easy processing
Spreadability
Pumpability
High clarity
High elasticity of gel
Clean cut
Fruit preparations
55
14/07/05 11:42:18
Fruit glazings for tarts and cakes (continued)
Danisco products
Clean labelling
Fruit preparations for yogurt
Danisco products
Formulation flexibility
GRINDSTED® Pectin YF
GRINDSTED® Carrageenan CY
GRINDSTED® LBG
GRINDSTED® Xanthan
Controlled viscosity during processing
GRINDSTED® LBG
GRINDSTED® Xanthan
High fruit suspension
GRINDSTED® Xanthan
Texture regain after pumping
Improved protein stabilisation
Improved white mass viscosity
Improved white mass mouthfeel
GRINDSTED® LBG
Improved creaminess of white mass
GRINDSTED® LBG
Foam stabilisation
Fruit preparations for other dairy applications
Danisco products
Protein stabilisation
Foam stabilisation
GRINDSTED® Alginate FD
56
Fruit preparations
14/07/05 11:42:18
Jams and jellies, BRIX < 60%
Danisco products
Texture
GRINDSTED® Pectin SF EXTRA
GRINDSTED® Pectin SF
Spreadability
Fruit floatation control at high filling temperatures
GRINDSTED® Xanthan
Syneresis control
GRINDSTED® LBG
High clarity
Suitable for squeezable jam
Suitable for organic jam
Suitable for all fruit systems
Clean labelling
Fruit preparations
57
14/07/05 11:42:19
Jams and jellies, BRIX > 60%
Danisco products
Texture
GRINDSTED® Pectin SS
GRINDSTED® Pectin XSS
Spreadability
Fruit floatation control at high filling temperatures
GRINDSTED® Xanthan
High clarity
Suitable for squeezable jam
Suitable for organic jam
Suitable for all fruit systems
Clean labelling
Restructured fruits and vegetables
Danisco products
Texture
GRINDSTED® Alginate FD
Various fruit and vegetable flavourings
58
Fruit preparations
14/07/05 11:42:25
Ripples, toppings and sauces
Danisco products
Texture and viscosity
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
Pumpability
GRINDSTED® LBG
GRINDSTED® Xanthan
GRINDSTED® Guar
Clean labelling
Various fruit and brown flavourings
Fruit preparations
59
14/07/05 11:42:25
Danisco has a comprehensive range of ingredients that
ensure meat, seafood and poultry products have the
right taste, colour, texture, shelf life, safety and nutritional
profile – whether they are traditional products, products
low in fat or salt, ethnic foods or convenient ready meals
and pizza. Improved processing and cost efficiency are
also part of the equation.
A modern meat technology centre in Denmark and
laboratories in the USA and China are equipped with
the latest equipment for realistic simulation of industrial
processes.The meat technology laboratories are supplemented by Danisco’s textural evaluation facilities, microbiological laboratory and in-house taste panel.
Meat, seafood
& poultry
60
IN_MeatPoultrySeafood.indd 1
Meat, seafood & poultry
26/07/05 12:37:17
Cooked meat
Ham, loin, picnic shoulder, bacon, pork belly, etc.
Danisco products
Syneresis decrease during shelf life
Texture improvement
Sliceability improvement
Brine homogeneity improvement
Easier handling of low-fat, low-salt and
phosphate-free products
Cooking yield improvement
Cost savings
GRINDSTED® MEATLINE Stabiliser Systems
MEYPROGEN® MP Stabiliser Systems
GRINDSTED® Carrageenan CC
Growth control of Gram-negative and Gram-positive
spoilage
Colour homogenisation and stability
Flavour development
Texture improvement
Process standardisation
Safety improvement
TEXEL® Meat Cultures
Gram-positive pathogen risk reduction
Safety improvement
GUARDIAN™ NR Antimicrobial Systems
Colour stabilisation
Beef, ham, marrow, pork, veal, bacon and smoke flavourings
Dry & semi-dry cured meat
Fermented products, dry-cured and fermented with starter cultures, for example dry sausages, salami, pepperoni, dry ham
Danisco products
Acidification control
Texture development and control
Colour development and stability
Flavour production and diversity
Fat protection through catalase activity
Drying regulation
Surface covering
Ripening control
Process regulation
Safety improvement
61
14/07/05 16:25:54
Dry & semi-dry cured meat (continued)
Fermented products, dry-cured and fermented with starter cultures,
for example dry sausages, salami, pepperoni, dry ham
Danisco products
Drying regulation
Ripening control
Process regulation
Safety improvement
Stabilisation of colour
Emulsified products
Emulsified cooked products for cold and hot consumption, for example mortadella, frankfurter, luncheon meat, pâté
Danisco products
Emulsion stabilisation
Improved tolerance towards raw material variations
Cost savings
FIBREX®
Texture improvement
Bite/knack improvement
Spreadability improvement
Mouthfeel improvement
Easier handling of low-fat, high-fat and phosphate-free
products
Safety improvement
GUARDIAN™ NR 250 Antimicrobial System
Growth control of yeasts and moulds on the surface
Beef, chicken, ham, lamb, marrow, pork, veal, bacon and
smoke flavourings
62
14/07/05 16:26:06
Fish & seafood
Shrimps, salmon, reformed fish products, frozen cold-packed fish.
Upgraded cut-away fish by cold-setting gel or binding, for example fish sticks
Danisco products
Texture improvement
Binding of fish chunks under cold conditions
Fish product emulsification
Cost savings
GRINDSTED® FF Stabiliser Systems
Growth control of Gram-positive and Gram-negative
spoilage
Safety improvement
Fresh meat muscle
Whole injected meat muscles, for example loin, shoulder, ham, marinated meat, etc.
Danisco products
Texture improvement
Brine homogeneity improvement
Cost savings
Growth control of spoilage micro-organisms
Ground/restructured fresh meat
Reformed meat. Upgraded cut-away meat by cold-setting gel or binding,
for example raw, uncooked loin chops, steaks, roasts, fresh sausages, beef burgers, meat balls, pelmeni
Danisco products
Binding of meat chunks under cold conditions
Freeze/thaw stability improvement
Shape stability improvement
Shrinkage reduction
Easier handling of low-fat, low-salt and phosphate-free
products
Cost savings
FIBREX®
63
14/07/05 16:26:07
Ground/restructured fresh meat (continued)
Reformed meat. Upgraded cut-away meat by cold-setting gel or binding,
for example raw, uncooked loin chops, steaks, roasts, fresh sausages, beef burgers, meat balls, pelmeni
Danisco products
spoilage
Flavour production
spoilage
Safety improvement
Beef, chicken, ham, lamb, marrow, pork, veal and bacon
flavourings
Poultry products
For example chicken or turkey breast or reformed poultry, chicken nuggets, chicken sausages
Danisco products
Texture improvement
Homogeneity improvement of brine
Facilitated manufacture of low-fat, low-salt and
phosphate-free products
Cost savings
Drying regulation
Surface covering
Ripening control
Process regulation
Safety improvement
64
14/07/05 16:26:07
Poultry products (continued)
For example chicken or turkey breast or reformed poultry,
chicken nuggets, chicken sausages
Danisco products
Drying regulation
Ripening control
Process regulation
Safety improvement
Safety improvement
GUARDIAN™ NR 250 Antimicrobial System
Chicken, ham and bacon flavourings
Ready meals
Danisco products
Cost savings
FIBREX®
Freeze/thaw stability improvement
Water migration inhibition
Fat separation prevention
Emulsification
Heat stability in meat sauce
Protection of milk proteins during heating
PANODAN® DATEM
Safety improvement
Various savoury flavourings
65
14/07/05 16:26:08
Retorted products
Autoclaved meat products, for example picnic ham, luncheon meat, emulsified products
Danisco products
Structure and sliceability improvement
Water loss reduction
Fat and gel deposit reduction
FIBREX®
Growth control of heat resistant Gram-positive bacteria
Safety improvement
Beef, chicken, ham, lamb, marrow, pork, veal and bacon
flavourings
Vegetarian & meat analogues
Vegetarian sausages, nuggets, burgers
Danisco products
Texture improvement
Elasticity improvement
FIBREX®
Whole carcasses
Whole birds, for example chicken and turkey
Danisco products
Reduction of Gram-negative pathogens incidence (Salmonella,
E. coli)
Safety improvement
Cost saving
Assur-Rinse® Food Safety Technology
AvGard® Food Safety Rinses
Edible coating
Moisture retention
Delay of growth of surface fungi and moulds
Flexibility improvement
Improved resistance towards mechanical damage
Yield increase
66
26/07/05 12:19:45
Oils & fats
The oils and fats industry has undergone tremendous
development in recent years. From its sole focus on
traditional margarine, the industry has now turned
to low-fat spreads, trans-free solutions, liquid systems
and fillings for bakery and snack products.
Danisco supports these needs using its extensive
knowledge and product platform within margarine
and spreads.This, combined with a keen understanding of current trends, lies behind the many proactive
solutions that continue to push back technological
boundaries.
Oils & fats
IN_Oils&fats.indd 1
67
26/07/05 12:58:41
Butter spreads
Danisco products
Viscosity increase of water phase
GRINDSTED® Pectin
GRINDSTED® LFS Stabiliser Systems
Fine water droplet dispersion
Oil separation reduction
Spattering reduction
Butter flavourings
Fat-based fillings
Danisco products
Biscuit filling, 20-40% fat
• Lubrication
Milk-based, aerated filling, 10-35% fat
• Emulsion stabilisation
• Whipping time reduction
• Overrun and foam stability improvement
• Prevention of syneresis
• Improved flavour release and structure
GRINDSTED® Pectin
Water-free filling, 20-40% fat
• Spreadability improvement
• Homogeneous structure
• Lubrication
Ready-to-whip filling
• Prevention of oil separation
• Stable emulsion during whipping
Butter, vanilla, chocolate, other brown, various fruit
and milk flavourings
68
27854_IN_Oils&fats.indd 2
Oils & fats
15/07/05 14:49:58
Fluid bake solutions
Danisco products
Fluid shortening
• Oil separation reduction and crystallisation initiation
• Keep shortening fluid
Liquid bread improver
• Oil separation reduction and crystallisation initiation
PANODAN® DATEM (liquid types)
Dough strengthening
• Volume increase
Butter, bread and cream flavourings
Industrial margarine
Danisco products
Cake and cream margarine
• Fine water droplet dispersion
• Cake and cream volume improvement
• Whipping time reduction
• Creaming properties improvement
GRINDSTED® PGE Polyglycerol Esters
Low-fat cake and cream margarine
• Improved water binding
• Fat replacement
PANODAN® DATEM
GRINDSTED® Pectin
Puff pastry margarine
• Plasticity improvement
• Lamination improvement
• Volume/lifting increase
PANODAN® DATEM
Low-fat puff pastry margarine
• Improved water binding
• Fat replacement
PANODAN® DATEM
GRINDSTED® Pectin
Bake-stable butter and cream flavourings
Oils & fats
69
15/07/05 14:49:59
Low-fat spreads
Danisco products
Fine water droplet dispersion
Mouthfeel and flavour release improvement
Water binding and fat reduction
GRINDSTED® LFS Stabiliser Systems
GRINDSTED® Pectin
Spattering reduction
Frying properties improvement
Butter, cream, herb and vegetable flavourings
Peanut butter
Danisco products
Prevention of oil separation
Peanut, fruit and brown flavourings
Retail margarine
Danisco products
Margarine, 80% fat
Spread, 60% fat
Spread for frying, 60% fat
• Spattering reduction
Frying margarine
• Spattering reduction
Liquid margarine
• Prevention of oil separation
70
Oils & fats
15/07/05 14:49:59
Retail margarine (continued)
Danisco products
Anti-crystallising properties
Butter and cream flavourings
Shortening
Danisco products
Improved fat dispersion in dough
Dough handling improvement
Staling prevention
Crumb structure and bread volume improvement
PANODAN® DATEM
GRINDSTED® SSL Sodium Stearoyl Lactylates
Whipping properties improvement
GRINDSTED® PGE Polyglycerol Esters
PANODAN® DATEM
Oils & fats
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15/07/05 14:50:00
Vanaspati/ghee
Danisco products
Crystallisation acceleration
Oil separation and texture control
Ghee flavourings
Other oils and fats
Danisco products
Chocolate spread
• Oil separation reduction
• Flavour release improvement
• Taste and flavour profiling
GRINDSTED® Pectin
Chocolate flavourings
Bakery compound (shortening replacer)
• Improved fat dispersion in dough
• Improved dough handling and softening
Frying fat
Various meat flavourings
Cooking oil and other products containing oils and fats
• Inhibition of crystal formation
All products
• Shelf life extension
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IN_Oils&fats.indd 6
Oils & fats
26/07/05 13:18:39
Antimicrobials
Within the new field of food
protection, Danisco provides
the most extensive range of
antimicrobial solutions with a
focus on natural ingredients
The range includes:
• Nisin-based natural antimicrobials
• Natamycin-based natural antimicrobials
• Fermentate-based natural antimicrobials
• Antimicrobial systems
• Topical rinses
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Introduction
Antimicrobials are employed either as ingredients
in a formulation or as topical rinses to control
the development of undesirable micro-organisms
– by inhibiting their growth and/or by killing them.
Danisco focuses on producing antimicrobials that
are natural, safe and effective, responding to the
growing consumer demand for natural solutions,
stringent national food safety legislation and the
need of manufacturers to protect their brands.
The functionality of individual antimicrobials is
defined by the types of micro-organism they target,
whether yeasts and moulds (including mycotoxin
producers), Gram-positive spoilage bacteria or
pathogens, or Gram-negative spoilage bacteria
or pathogens. In all cases, their efficacy is subject
to major influence from the food matrix, environmental conditions, chemical and physical parameters, such as water activity, pH, temperature and
light, and the genera and species of the targeted
micro-organism.
The combination of target micro-organism
and influencing factors determines the optimum
antimicrobial solution for a specific application
– reducing the pathogen risk, extending shelf life
and maintaining the desired organoleptic quality
throughout shelf life.
Product range
Danisco antimicrobials supplement the good
manufacturing practices that are a prerequisite
to their use.They are classified in two categories:
• Ingredients, to be added to food and beverage
formulations or used as a spray solution
– Nisin-based antimicrobials
– Natamycin-based antimicrobials
– Fermentate-based antimicrobials
– Antimicrobial systems
• Topical rinses, for application to food
product surfaces. Based on trisodium
phosphates and sodium metasilicates
Nisin-based antimicrobials
A bacteriocin produced by fermenting the milk
bacteria Lactococcus lactis, nisin is the active component in the Nisaplin® and Novasin™ ranges and
a natural, safe alternative to chemical preservatives.
Nisin is effective against a broad range of
Gram-positive bacteria, including Listeria, lactic
bacteria and heat-resistant spore-formers such
as Clostridium and Bacillus.This allows foods to be
exposed to a degree of temperature abuse without compromising their shelf life and safety and, in
some cases, makes it possible to reduce heat treatment and processing time, resulting in increased
throughput and improved product quality. The
insensitivity of yeast to nisin means it can be used
74
to control lactic acid bacteria in products dependent on yeast fermentation.
Using a nisin-based solution, manufacturers can
reduce their manufacturing and distribution costs
and develop new product formulations that are
low in salt and fat and high in moisture and pH.
Recently developed heat-stable nisin is designed to
give optimum functionality in applications subject
to heat treatment.
Natamycin-based antimicrobials
Natamycin is the active ingredient in the Natamax®
range, offering strong protection against yeasts and
moulds at concentrations as low as 1-15ppm.
A natural polyene macrolide fungicide, it is produced by fermentation of the bacterial strain
Streptomyces natalensis.
The fungicidal effect is due to natamycin’s ability to bind to ergosterol and other sterol groups
in the yeast and fungal membrane. On application,
the low water solubility of natamycin ensures that it
remains on the food product surface, where most
yeasts and moulds occur.
Natamax® has no or very little influence on
organoleptic qualities and is not known to cause
allergic or sensory reactions. As it has no effect
on bacteria, which do not contain ergosterol, it is
suitable for use in fermented products.
Antimicrobials
15/07/05 15:07:08
Fermentate-based antimicrobials
MicroGARD™ Fermentates are natural protectants effective against Gram-positive and Gramnegative bacteria, yeasts and moulds.The active
compounds in the MicroGARD™ range are natural metabolites produced by fermenting selected
food-grade cultures on milk and/or sugar-based
ingredients. Based on the specific protective effect
of each metabolite, fermentates can be developed
for a wide variety of targets.
Topical rinses
Danisco’s AvGard® Food Safety Rinses are based
on two patented technologies derived from trisodium phosphates (AvGard® TSP) and sodium
metasilicates (AvGard® XP). Both control the
growth of Gram-negative pathogens, such as
Salmonella, on whole poultry carcasses and E. coli
0157:H7 on beef carcasses and can be applied as
an online spray or immersion. The result is a generally cleaner appearance with no chemical aftertaste.
Antimicrobial systems
Effective control of pathogenic bacteria often calls
for a multifactorial approach.To this end, the performance-enhancing synergies created by blending
antimicrobial ingredients are the subject of ongoing
investigation. NovaGARD™ Antimicrobial Systems
are Danisco’s multifactorial solutions against all
types of spoilage and pathogens.
Another blended product marketed as
GUARDIAN™ NR 250 draws on the synergy
between nisin and rosemary extract – a discovery Danisco has patented. A natural antioxidant,
deodorised rosemary extract enhances nisin’s
ability to kill Gram-positive bacteria and control
their growth in cooked emulsified meat products.
Rosemary extract also promotes freshness by
delaying oxidative rancidity.
In addition to their food protection benefits,
NovaGARD™ and GUARDIAN™ NR 250 contribute to improved formulation flexibility and
distribution opportunities and a more consumerfriendly label.
Antimicrobials
75
15/07/05 15:07:10
Application areas
Bakery
Beverages
Culinary
Dairy
AvGard®
Food Safety
Rinses
Meat, seafood
& poultry
Surface treatment of poultry
and beef carcasses
Nisaplin®/
Novasin™
Natural
Antimicrobials
High moisture, hot
plate cooked
products such
as crumpets,
bakery fillings
Alcoholic
beverages,
fruit drinks and
concentrates,
fruit juices,
nectars, proteincontaining
drinks
Dips, dressings,
mayonnaise,
sauces, gravies, liquid egg
products, soups,
broths
Processed cheese,
cream products,
low pH and neutral
dairy drinks, desserts, fermented fresh
dairy products, dairy
analogues
Cooked meats,
emulsified
products, retorted products,
poultry products, fish and
seafood, ready
meals
Natamax®
Natural
Antimicrobials
Breads, rolls,
dough, cakes,
crackers, biscuits, cookies,
waffles, wafers,
tortillas, bakery
fillings
Alcoholic
beverages,
fruit drinks and
concentrates,
fruit juices,
nectars, proteincontaining
drinks
Dips, dressings,
mayonnaise,
sauces, gravies,
soups, broths
Surface treatment of
cheese: soft ripened &
unripened, blue veined,
cheddar and American types, semi-hard,
continental, pasta filata,
hard. Cream products,
low pH dairy drinks,
desserts, fermented
fresh dairy products,
yogurt fruit preparations
Surface treatment of dry
and semi-dry
cured meats,
cooked meats,
poultry products
MicroGARD™
Fermentates
Breads, rolls,
dough, cakes,
crackers, biscuits, cookies,
waffles, wafers,
pastas, tortillas,
bakery fillings,
jams and jellies
Proteincontaining
drinks
Dips, dressings,
sauces, gravies,
soups, broths
Cheddar and American cheese, processed
cheese, fresh cheese,
cream products, low
pH and neutral dairy
drinks, dairy analogues,
yogurt fruit preparations
Fresh meat
muscles, ground,
fresh and
cooked meats,
emulsified products, poultry
products, ready
meals
NovaGARD™
Antimicrobial
Systems
Dips, dressings,
mayonnaise,
sauces, gravies,
liquid egg products, soups, deli
salads
Legal status
National regulations vary with regard to the use of
GUARDIAN™, MicroGARD™, Natamax®, Nisaplin®,
Novasin™ and NovaGARD™ and should,
therefore, always be consulted. For Nisaplin®,
the Joint FAO/WHO Expert Committee on Food
Additives has set an acceptable daily intake of
76
PRO_Antimicrobials.indd 4
Cooked meats,
emulsified products, poultry
products, ready
meals
0-33.00 units/kg body weight. The ADI for Natamax®
is 0.3mg/kg body weight.
AvGard® is approved by the US Food & Drug
Administration for online reprocessing of poultry.
AvGard® XP also has US approval as a safe
processing aid for tripe production, hot scalding
and washing fruits, vegetables and nuts.
Antimicrobials
26/07/05 13:23:03
Antioxidants
Danisco produces several types of food grade antioxidants
in pure form or in combination with chelators and carriers
The range includes:
• Pure phenolics – BHA and TBHQ
• Pure vitamin-based ascorbyl palmitate
• Rosemary extract
• Optimised blends
PRO_Antioxidants.indd 1
01/08/05 14:56:46
Introduction
Antioxidants are considered essential elements
in many of today’s food products. As consumer
confidence in them grows, medical authorities have
also demonstrated their beneficial effect on human
health.
One of the key competitive parameters for the
global food industry is to retain the good eating
qualities of food products for as long as possible.
Since oils and fats are present in almost all food
The circle of oxidation – and how to delay it using antioxidants
0. Delayed by ascorbyl palmitate
1. Delayed by phenolics, ascorbyl palmitate, gallates and tocopherols
2. Delayed by rosemary extract
3. Delayed by ascorbyl palmitate and tocopherols
Rancidity
Rancidity in food products is caused by lipid oxidation, which follows exposure to light, heat, oxygen
or enzyme activity, or contact with metal ions, for
example in pipes or packaging. The international
food industry has invested years of research in
exploring ways to delay or prevent rancidity. As a
result, stainless steel pipes, airtight, gas and vacuum
packaging, and refrigeration have been introduced.
78
products, food manufacturers are particularly
interested in ways to delay or prevent rancidity
– a process that reduces shelf life and has a
negative impact on eating quality.
Danisco has an extensive range of natural and
chemical antioxidants for the control of oil and
fat oxidation in all kinds of food products.
New product development focuses on solutions
based on natural ingredients.
The reaction between oxygen and lipids results in the formation
of peroxides, which ultimately lead to the development of an
undesirable taste, smell and colour
But rancidity always occurs sooner or later as the
oxidative resistance of food products is broken
down – and once started, rancidity cannot be
stopped. Then the only possibility is to reduce its
speed.
Although increasingly looked upon as healthier
alternatives to saturated fats, unsaturated fats are
more prone to rancidity. This has amplified the
need for effective solutions against lipid oxidation.
Antioxidants
01/08/05 14:59:00
Product range
The GRINDOX™ range comprises specific combinations of antioxidants, such as ascorbyl palmitate,
tocopherols, BHA, BHT, TBHQ and propyl gallate,
utilising their synergistic effects in blends with
chelators and carriers.These blends are typically
recommended to achieve the optimum costeffective result. Special water-dispersible blends
are particularly suitable for multi-phase systems.
Pure vitamin-based ascorbyl palmitate is supplied
as GRINDOX™ Ascorbyl Palmitate Kosher. The
EMBANOX™ Antioxidants range comprises pure
phenolics such as BHA and TBHQ, which are highly
soluble in oil and fat.
Rosemary (Rosmarinus officinalis L.) contributes
to food flavour and, at the same time, improves
oxidative stability. The GUARDIAN™ Rosemary
Extract range contains the flavour, aroma and
antioxidant activity characteristic of this traditional
herb and is ideal for manufacturers with clean
label needs.
Danisco’s antioxidants have been developed
specifically with a view to controlling the lipid oxidation that limits the shelf life of food products. In
addition to extending shelf life, they also ensure
consistent batch-to-batch quality, providing minimum variation in taste, odour, colour and texture
and no loss in nutritional value.
Advantages of GRINDOX™ blends
Compounds used in
GRINDOX™ blends
Product
Ascorbyl palmitate
Natural mixed tocopherols
Alpha-tocopherol
BHA
BHT
TBHQ
Propyl gallate
Delayed lipid oxidation – for an extended shelf life,
consistent batch to batch quality, no nutritional loss
Chelators
Citric acid
Citric acid monoglyceride ester
Inactivation of the metal ions that catalyse the start of the
oxidation process – for shelf life extension
Carriers
Emulsifiers
Vegetable oil
Propylene glycol
Uniform antioxidant distribution – ensuring optimum effect
Easier incorporation in liquid, paste or powder form
– for easy use in fat or water-dispersible blends
Antioxidants
Vitamin-based
Traditional
Synergistic effects between selected antioxidants
– securing cost reduction
Antioxidants
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01/08/05 14:59:02
Application areas
Bakery
Confectionery
Culinary
EMBANOX™
Antioxidants
Crackers, biscuits,
cookies, pancakes, wafers,
cereal bars
Chewing gum,
gum base
Mayonnaise
GRINDOX™
Antioxidants
Crackers, biscuits,
cereal bars
Chewing gum,
gum base,
chocolate
compounds,
fillings, spreads
Dips, dressings,
deli salads,
mayonnaise,
sauces, gravies,
soups, broths,
potato flakes
Cooked meats,
DSD sausages,
emulsified
products, fish,
seafood, ground
restructured fresh
meat, ready meals
Butter, spreads,
fat-based fillings,
fluid bake
solution,
margarines,
low-fat spreads,
peanut butter,
shortening,
vanaspati/ghee,
cooking oil
GUARDIAN™
Rosemary
Extract
Crackers, biscuits,
cereal bars
Chocolate
compounds,
fillings, spreads
Dips, dressings,
deli salads,
mayonnaise,
sauces, gravies,
soups, broths,
potato flakes
Cooked meats,
DSD sausages,
emulsified
products, fish,
seafood, ground
restructured fresh
meat, ready meals
Butter, spreads,
fat-based fillings,
fluid bake
solution,
margarines,
low-fat spreads,
shortening,
vanaspati/ghee,
cooking oil
80
Meat, seafood
& poultry
Oils & fats
Shortening
Antioxidants
01/08/05 14:59:04
Legal status
International organisations such as the FAO/WHO
Codex Alimentarius Commission and the EU are
still working to harmonise the regulations covering
the use of antioxidants, but differences still exist.
Consequently, relevant legislation should always be
consulted before using antioxidants in food products.
The Joint FAO/WHO Expert Committee on
Food Additives (JECFA) has established values
for the acceptable daily intake (ADI) of various
antioxidants. The ADI of Danisco’s antioxidants is
shown below, including the appropriate EU and
US FDA reference numbers.
EMBANOX™ and GRINDOX™
Antioxidants
JECFA ADI
(mg/kg body weight)
US FDA
EU
Tocopherols
Alpha-tocopherol
0-2*
0.15-2
182.3890 (GRAS)
184.1890 (GRAS)
E 306
E 307
BHA
0-0.5
E 320
BHT
0-0.3
182.3169 (GRAS)
& 21 CFR 172.110**
182.3173 (GRAS)
& 21 CFR 172.115**
TBHQ
0-0.75
172.185
Ascorbyl palmitate
0-1.25
182.3149 (GRAS)
E 304
Propyl gallate
0-1.4
184.1660 (GRAS)
E 310
* For mixed tocopherol concentrate
E 321
** Varies according to the specific application
The information contained in this table was correct at the time of publication. Revisions may have occurred since.
Antioxidants
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01/08/05 14:59:40
Cultures
Danisco cultures are
based on the world’s
largest strain bank
The range includes:
• Dairy cultures
• Meat cultures
• Probiotic cultures
• Protective cultures
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14/07/05 15:37:13
Introduction
Cultures comprise a wide range of selected microorganisms with a history of safe use in the food
industry. Their properties have long been important in food preservation and in providing texture,
colour and flavour.
Widely involving lactic acid bacteria, cultures also
cover other types of bacteria as well as yeasts and
moulds. The type of cultures selected largely determines the functionalities obtained on milk or meat
substrates in various applications, including texture,
colour, flavour, food protection and health benefits.
Today, the ability to control the characteristics of
each strain has made it possible to produce cultures with highly defined functional properties:
• Dairy cultures including lactic bacteria and
ripening cultures
• Meat cultures including maturation and surface
starters
• Probiotic cultures for health and nutrition
Product range
Dairy cultures
Dairy cultures are specially developed to provide functionality of use to the dairy industry.
Candidates are selected according to their ability to metabolise milk components – the sugars
lactose and galactose, fat and proteins – and their
functional characteristics, such as acidification
performance, phage resistance, polysaccharide
production, flavour development, and so on.
Danisco supplies dairy cultures under two
brand names: CHOOZIT™ Cheese Cultures
and YO-MIX™ Yogurt Cultures. Both brands are
available for two types of inoculation process:
The cultures can be supplied as pure strains
or blends either in freeze-dried, frozen or liquid
form depending on the food manufacturers’ production process.
• Direct vat inoculation (DVI) cultures – concentrated cultures ready to be inoculated and
requiring no scale up at the processor plant
• Bulk set (BS) cultures – used to inoculate a bulk culture, which in turn is used to inoculate the milk
Cultures
27854_PRO_Cultures.indd 2
83
14/07/05 15:37:51
Key functionalities relevant to the dairy industry
Micro-organisms
Main genera
Functionalities
Lactic acid bacteria (LAB)
Streptococcus, Lactococcus,
Leuconostoc, Pediococcus,
Lactobacillus
• Acidification: lactic acid production from sugar
(lactose) metabolism
• Texturising: polysaccharide-forming strains
• Production of flavour compounds, such as
acetaldehyde, ethanol and diacetyl, and
the release of proteolytic enzymes
(important in flavour development)
Moulds
Penicillium, mould form of
Geotrichum
• Surface covering: development of surface or
internal colonies
• Colouring of smeared & blue cheeses
• Flavouring: enzymatic activities and production
of flavour compounds, such as methylcetone
• Surface covering: development of colonies
• Colouring of soft-ripened cheeses
• Flavouring: proteolytic, lipolytic and other
enzymatic activities
Yeasts
Geotrichum, Candida,
Kluyveromyces, Debaryomyces,
Rhodosporium
•
•
•
•
Surface covering
Gas production
Colouring
Flavouring
Other bacteria
Propionibacteria, Corynebacteria,
Micrococcaceae
•
•
•
•
Surface covering
Gas production
Colouring
Flavouring
Meat cultures
Meat cultures are maturation and surface starters
comprising bacteria, yeasts and moulds that have
been specially developed for meat applications.
The strains are selected according to their individual functionalities.
Danisco’s full range of meat maturation and
surface starters is marketed under the brand name
TEXEL®. Delivering specific or multiple benefits,
these optimised systems are available in freezedried form for direct inoculation of 50 to 5000kg
meat mix (maturation starters) and 10 to 50 litres
of suspension (surface starters).
84
PRO_Cultures.indd 3
Cultures
01/08/05 14:40:06
Key functionalities relevant to the meat industry
Type of micro-organism
Main genera and species
Functionalities
Maturation starters
Lactobacillus curvatus
Lactobacillus plantarum
Lactobacillus sakei
Lactococcus lactis
Pediococcus acidilactici
Pediococcus pentosaceus
Staphylococcus carnosus
Staphylococcus xylosus
Candida famata
Debaryomyces hansenii
• Acidification and texturising control – production
of lactic acid from sugar metabolism
• Flavour production and diversity – protein and lipid
hydrolysis by proteases, peptidases and lipases
• Stable colour development – nitrate reduction by
nitrate reductase, peroxide destruction by catalase
• Process regularity
• Shorter resting time
• Better sliceability
• Improved microbiological quality – compete against
natural contaminating flora
• Improved organoleptic stability during shelf life
Surface starters
Debaryomyces hansenii
Penicillium candidum
Penicillium nalgiovensis
• Surface covering or appearance
• Inhibition of surface contamination – compete
against natural contaminating flora
• Regulation of the drying process
• Flavour enhancement – by proteolytic and lipolytic
activities
Probiotic cultures
Studies have shown that certain strains of lactic
acid bacteria – probiotics – enhance several
physiological functions when consumed in appropriate quantities. Most probiotic cultures are
either lactobacilli or bifidobacteria, although
some other microbial genera have also been put
forward. Today probiotics are among the most
efficient functional foods on the market and are
supported by numerous scientific studies. The
established and potential health benefits include:
Danisco markets three probiotic ranges:
HOWARU™ Exclusive Probiotics, YO-MIX™
Yogurt Cultures and FLORAFIT™ Dietary
Supplement Cultures.
• Enhanced gut health
• Immune system modulation
• Improved protection against infectious and
non-infectious diseases
• Alleviated lactose intolerance
Other health benefits of probiotic cultures are
currently being investigated, such as cholesterol
reduction and resistance to allergies. In order to
demonstrate the efficacy and stability of its probiotic strains, Danisco conducts rigorous screening,
including precise taxonomy, in vitro, in vivo and ex
vivo analyses followed by thorough clinical studies.
Cultures
PRO_Cultures.indd 4
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01/08/05 14:35:50
Protective cultures
Protective cultures are specially selected bacteria
that control the growth of pathogenic and/or
spoilage micro-organisms in fermented foods,
improving food safety and shelf life. The bacteria
involved are mainly strains of Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus sakei,
Lactobacillus paracasei and Propionibacterium
freudenreichii subsp. shermanii.
In complex food micro-ecosystems, protective
cultures compete with undesired micro-organisms for nutrients and oxygen. Spoilage and
pathogenic bacteria are then inhibited by competitive exclusion. At the same time, like all other
food cultures, protective cultures produce antimicrobial metabolites, including organic acids, hydrogen peroxide, lacto peroxide, fatty acids, diacetyl,
acetaldehyde, reuterin and/or bacteriocins.
Danisco produces HOLDBAC™ Protective
Cultures for dairy and meat applications to control the growth of Gram-positive pathogens, such
as Listeria, and spoilage micro-organisms such as
yeasts, moulds, heterofermentative lactic bacteria
and enterobacteria. The cultures do not generally
affect organoleptic qualities and provide a natural
solution that complements good manufacturing
practices.
Protective cultures can be declared as starter
cultures on product labels.
Application areas
Dairy
CHOOZIT™
Cheese Cultures
All cheese types
YO-MIX™
Yogurt Cultures
Yogurt and fresh fermented
milk products
Health & nutrition
Dry and semi-dry cured
meats, cooked meats, fresh
ground meats
TEXEL®
Meat Cultures
HOWARU™
Exclusive Probiotics
Yogurt, fresh fermented milk
products, drinking yogurt,
dairy desserts
FLORAFIT™
Dietary Supplement
Cultures
Dietary supplements
HOLDBAC™
Protective Cultures
Soft and smeared cheese,
semi-hard and hard cheese,
fresh fermented dairy
products
Legal status
Local regulations should always be consulted
concerning the status of cultures, as legislation
regarding their use in food may vary from country
to country.
86
PRO_Cultures.indd 5
Dry and semi-dry cured
meats, cooked meats, fresh
ground meats
Danisco cultures have not been subjected
to any genetic modification as defined in the
European Directive 2001/18/EC and have GRAS
status in the US.
Cultures
26/07/05 13:47:50
Emulsifiers
Danisco has vast experience when it
comes to the production of emulsifiers
for use in modern food products
The range includes:
• Acetic acid esters of monoglycerides (ACETEM)
• Citric acid esters of monoglycerides (CITREM)
• Diacetyl tartaric acid esters of monoglycerides
(DATEM)
• Mono-diglycerides (GMS)
• Distilled monoglycerides (DGMS)
• Lactic acid esters of monoglycerides (LACTEM)
27854_IN_PRO_Emulsifiers.indd 1
•
•
•
•
•
•
Polyglycerol esters (PGE, PGPR)
Propylene glycol esters of fatty acids (PGMS)
Sorbitan esters of fatty acids (SMS/STS)
Stearoyl lactylates (SSL/CSL)
Special blends
Softeners
18/07/05 12:13:33
Introduction
Emulsifiers have made a key contribution to the
processed food industry right from the very beginning. Their multi-functional ability to bind water
and oil, improve processing tolerance and efficiency,
extend shelf life and generally contribute to consistent, high quality food products continues to
make them indispensable. Indeed, a number of
food products, many of them reduced fat or low
calorie, are only possible because of the emulsifiers
they contain.
The Danisco range offers the full range of functional capabilities in emulsifier products designed
for specific areas of application.
Product range
Danisco has developed a broad range of emulsifiers
to suit the widely differing requirements of food
manufacturers around the world. In many cases,
the emulsifiers are tailor-made to satisfy specific
customer needs, just as many of them are available
with a Kosher or Halal certificate. The raw materials consist primarily of natural products such as
Triglycerides
Danisco emulsifiers and their raw materials
Food grade
Vegetable and animal
Glycerol
Fatty acids
vegetable oils, animal fats and glycerol. Fatty acids,
organic acids such as lactic, citric, acetic, and tartaric, sorbitol and propylene glycol are also used.
The diagram below illustrates the raw materials
used in emulsifier production and the resulting end
products.
Propylene glycol
Polyglycerol
Sorbitol
Lactic acid
Citric acid
Acetic acid
Tartaric acid
CITREM
ACETEM
DATEM
Sorbitan
- Lauric
- Palmitic
- Stearic
- Oleic
PGE/PGPR
PGMS
SMS/STS
SSL/CSL
Mono-diglycerides (GMS)
Distilled monoglycerides (DGMS)
LACTEM
FUNCTIONS OF EMULSIFIERS
An emulsion is a dispersion of one immiscible liquid
within another. Other immiscible substances may
also be dispersed in liquids, resulting in either a foam
(liquid and gas) or a suspension (liquid and solid).
88
Due to their hydrophilic/lipophilic structure,
emulsifiers concentrate at the interface between
immiscible liquids, where they form interfacial films.
This makes them indispensable in the modern food
industry, where foams, suspensions and, in particular, emulsions are frequently used.
The polar group of an emulsifier molecule is
Emulsifiers
14/07/05 15:01:09
Oil-in-water emulsion
hydrophilic, which means it has an affinity for water,
in which it disperses. On the other hand, the fatty
acid hydrocarbon part of an emulsifier molecule
is lipophilic – having an affinity for oil, in which it
disperses. Food emulsions are either oil-in-water
(o/w) emulsions, such as liquid cream or milk in
which oil is the dispersed phase and water the continuous phase; or water-in-oil (w/o) emulsions, such
as margarine in which water is the dispersed phase
and oil the continuous phase.
The structure of an interface is often highly
complicated, depending on the concentration of
emulsifiers and other factors such as the protein
content in the end product. Many food emulsions
are stabilised by proteins, which form a protective
film around the fat globules present, for example, in
milk products. Emulsifiers interact with these protein films in various ways, depending on the relative
emulsifier/protein concentration at the interface.
When the emulsifier/protein ratio is low, the resulting synergy improves the stability of the emulsion,
such as in recombined milk. High emulsifier/protein
Water-in-oil emulsion
ratios, however, result in destabilisation due to the
desorption of proteins from the fat globules, for
example in ice cream and whippable emulsions.
Amylose/monoglyceride helix complex
Starch complexing
Starch consists of two types of glucose-based
carbohydrate – amylose and amylopectin. When
starch is mixed with water and heated, these carbohydrates swell and form a gel from which the
starch components slowly re-crystallise.
This phenomenon is known as retrogradation
and is responsible for the staling process in bread.
Dough stability obtained by use of DATEM and SSL/CSL
14/07/05 15:01:09
Microstructure of an emulsion
Microstructure of a foam of whipped cream
Amylose retrogradation occurs much more
rapidly than amylopectin retrogradation, due to differences in the carbohydrates’ molecular size and
structure. Some emulsifiers, which are capable of
forming complexes with amylose, retard the process of retrogradation and are used as anti-staling
agents – also known as crumb softeners – in bread
and anti-sticking agents in pasta products, instant
mashed potato and cereals. Distilled monoglycerides (DIMODAN®) based on fully hydrogenated
fats are particularly suitable for use as starch complexing agents due to their great ability to form a
water-insoluble complex with amylose.
whipping rate and properties such as the stiffness,
volume and stability of the finished foam. In liquid
or dry topping base formulations, the emulsifiers
used are generally of the alpha-tending type, such
as propylene glycol esters (GRINDSTED® PGMS),
lactic acid esters of monoglycerides (GRINDSTED®
LACTEM) and acetic acid esters of monoglycerides
(GRINDSTED® ACETEM). All these emulsifiers
are capable of enhancing the destabilisation and
agglomeration of fat globules, promoting the formation of a good, stable foam.
In sponge cakes and other cakes containing very
little or no fat, emulsifiers facilitate aeration and
increase the whipping rate of the batter and, at the
same time, provide a more even cell structure and
improved volume in the final products. Emulsifier
preparations containing distilled monoglycerides
and alpha-tending co-emulsifiers in gel or free-flowing powder form are generally used for this purpose and can be added directly to cake batter.
Dough strengthening
Some emulsifiers are used to improve the viscoelasticity of wheat gluten in yeast-raised doughs,
owing to their ability to interact with gluten protein
films.The result is improved dough tolerance, finer
crumb texture and increased volume in baked goods.
During the processing of wheat dough, a gluten network is formed by the proteins present.
However, if this network is of poor quality or is
weakened during processing, the carbon dioxide
produced during fermentation will escape. Ionic
emulsifiers such as diacetyl tartaric acid esters of
monoglycerides (PANODAN® DATEM) and sodium or calcium stearoyl lactylates (GRINDSTED®
SSL/CSL) are especially suitable for strengthening
the gluten network in wheat dough, enabling the
gluten to retain the carbon dioxide produced by
the yeast.
Aeration and foam stabilisation
A great number of food emulsions are aerated
into foams, including whipped cream products such
as dairy cream, non-dairy cream and rehydrated
spray-dried toppings.The emulsifiers used in such
products are not intended to provide better emulsion stability, which is already satisfactory due to
the proteins present, but instead influence the
90
Crystal modification
Standard fat types are polymorphic, meaning that
they can exist in more than one crystalline form
– alpha, beta-prime or beta. In general, fats crystallise in alpha form when cooled rapidly after melting.
Alpha crystals have the lowest melting point and
are the most instable of all three forms. As a result,
they quickly convert into beta-prime or beta form.
The use of a suitable emulsifier – for example
sorbitan esters of fatty acids – makes it possible to
retard this process of crystal transition. Sorbitan
tristearate (GRINDSTED® STS) is used to prevent
the formation of bloom on the surface of chocolate containing cocoa butter substitutes. In addition,
it serves as an effective crystal modifier, preventing sandiness in margarine and spreads based on
beta-tending fats such as hardened sunflower and
rapeseed oils. In cooking oil and other liquid oil
products, sorbitan tristearate prevents cloudiness or
precipitation caused by the presence of fat crystals.
Emulsifiers
14/07/05 15:01:18
Aw
Capillar
Gravity
Driving forces affecting moisture exchanges
Moisture management
Danisco has developed a patent-pending solution
for controlling water migration from, for example,
water-containing fillings to biscuit layers, ensuring the biscuit remains crisp and dry. Marketed as
GRINDSTED® BARRIER SYSTEM, the product has
the unique ability to form a flexible barrier that
overcomes mechanical stress when applied to a
food surface.To bakery and confectionery manufacturers, it provides an opportunity to move away
from purely fat-based fillings to the use of lightly
aerated dairy fillings, gelled fillings and whipped fruit
fillings in multi-layer products with an extended
shelf life. Ice cream manufacturers can also apply
the barrier to cones, protecting the cones against
moisture migration and ensuring they remain crisp
for considerably longer.
Flow property control
The ability to improve and control the flow properties of a chocolate-based product is a key factor
in efficient production. In this, yield value – the
force required to cause chocolate to start flowing – and plastic viscosity – the ease with which
chocolate flows once it has started flowing – are
essential parameters. Polyglycerol polyricinoleate
(GRINDSTED® PGPR) reduces the yield value
of chocolate, enabling more convenient and uniform production. Citric acid esters (GRINDSTED®
CITREM) reduce both yield value and plastic viscosity.
Emulsifiers
IN_PRO_Emulsifiers.indd 5
91
26/07/05 13:56:09
Characteristics of emulsifiers
ACETIC
ACID ESTERS
Degree of acetylation
Iodine value
Dropping
point, app.
Form
Fat base
GRINDSTED® ACETEM 50 - 00 P
GRINDSTED® ACETEM 70 - 00 P
0.5
0.7
Max. 2
Max. 2
40°C
37°C
5)
5)
Palm
Palm
Saponification value
Acid value
Dropping
point, app.
Form
Fat base
GRINDSTED® BARRIER SYSTEM 1000
GRINDSTED® BARRIER SYSTEM 2000
App. 305
App. 280
Max. 5
Max. 7
52°C
56°C
5)
5)
Palm, beeswax
Palm, beeswax
CITRIC
ACID ESTERS
Acid value
Dropping
point, app.
Form
Fat base
GRINDSTED® CITREM BC-FS
GRINDSTED® CITREM LC VEG
GRINDSTED® CITREM N 12 VEG
GRINDSTED® CITREM LR 10 EXTRA
GRINDSTED® CITREM 2-IN-1
225 - 255
220 - 250
220 - 250
245 - 275
285 - 315
20 - 35
25 - 40
10 - 25
20 - 40
App. 20
63°C
59°C
64°C
–
–
1)
2)
8)
9)
9)
Vegetable
Vegetable
Vegetable
Sunflower
Sunflower
DIACETYL TARTARIC
ACID ESTERS
Saponification value*
Acid value*
Anti-caking
agent
Form
Fat base
PANODAN® M2020
PANODAN® M2010
PANODAN® 124 VEG
PANODAN® AB 100 VEG
PANODAN® A2020
PANODAN® A3030
PANODAN® 517
PANODAN® VISCO-LO 2000
465 - 500
465 - 500
475 - 505
490 - 520
430 - 460
430 - 460
410 - 440
435 - 465
80 - 100
80 - 100
75 - 95
75 - 95
65 - 85
65 - 85
65 - 85
50 - 70
20%**
10%**
20%***
–
20%**
30%****
–
–
8)
3)
3)
7)
8)
8)
3)
7)
Vegetable
Vegetable NS
Vegetable NS
Vegetable
Vegetable NS
Vegetable NS
Vegetable
Sunflower
* Specifications of ester part ** Calcium carbonate *** 15% calcium carbonate and 5% enzyme **** Tricalcium orthophosphate NS = Non Soy
DISTILLED
MONOGLYCERIDES
Monoester
Iodine value
Dropping
point, app.
Form
Fat base
DIMODAN® HA
DIMODAN® HR
DIMODAN® HP
DIMODAN® HP 75/B
DIMODAN® HP 85-S6*
DIMODAN® HP PEL-1
DIMODAN® P PEL/B
DIMODAN® P/B
DIMODAN® S-T PEL/B
DIMODAN® UP/B
DIMODAN® U/J
Min. 90%
Min. 90%
Min. 90%
Min. 90%
Min. 85%
Min. 90%
Min. 90%
Min. 90%
Min. 90%
Min. 90%
Min. 90%
Max. 2
Max. 2
Max. 2
Max. 2
Max. 2
Max. 2
Max. 45
Max. 50
Max. 60
Max. 80
Max. 105
70°C
72°C
69°C
69°C
68°C
69°C
60°C
56°C
57°C
52°C
–
4)
4)
4)
3)
4)
2)
2)
5)
2)
5)
6)
Animal
Rapeseed
Palm
Palm
Palm
Palm
Palm
Palm
Soy bean
Vegetable
Sunflower
DISTILLED
MONOGLYCERIDES (Softeners)
Monoester
Iodine value
Dropping
point, app.
Form
Fat base
DIMODAN® PH 100/B
DIMODAN® PH 110/B
Min. 90%
Min. 90%
35 - 45
30 - 40
66°C
60°C
3)
3)
Vegetable NS
Vegetable NS
EMULSIFIER
BLENDS
Acid value
Dropping
point, app.
Form
Fat base
GRINDSTED® GA 504
GRINDSTED® GA 505
160 - 175
145 - 160
Max. 3
Max. 3
65°C
65°C
2)
2)
Vegetable
Vegetable
* Sodium palmitate and stearate content: max. 6%
1) Flakes, 2) Pellets, 3) Fine powder, 4) Beads, 5) Plastic, 6) Paste, 7) Liquid, 8) Coarse powder, 9) Viscous
Many products are available as Kosher or Halal. Subject to changes in specifications.
92
Emulsifiers
14/07/05 15:01:24
Characteristics of emulsifiers
EMULSIFIER
SPECIALITIES
Monoester
Iodine value
Dropping
point, app.
Form
Fat base
GRINDSTED® PS 101
GRINDSTED® PS 201
GRINDSTED® PS 209
Max. 2
Max. 2
Max. 2
–
Min. 20%
App. 10%
60°C
62°C
60°C
4)
4)
4)
Vegetable
Vegetable
Vegetable
EMULSIFIER
SPECIALITIES
Monoester
Soy lecithin
Dropping
point, app.
Form
Fat base
GRINDSTED® PS 301
GRINDSTED® PS 303
Min. 40%
Min. 40%
Special
Normal
62°C
62°C
2)
2)
Vegetable
Vegetable
EMULSIFIER
SPECIALITIES
Monoester
Dropping
point, app.
Form
Fat base
GRINDSTED® PS 402 VEG
GRINDSTED® PS 404
GRINDSTED® PS 409
App. 40%
Min. 30%
Min. 25%
62°C
63°C
63°C
1)
1)
7)
Vegetable
Vegetable
Vegetable NS
EMULSIFIER
SPECIALITIES
Viscosity* (sec.)
Form
Fat base
GRINDSTED® OX B
60 - 90
7)
Soy bean
* Of emulsion
LACTIC
ACID ESTERS
Total lactic acid
Saponification
value
Dropping
point, app.
Form
Fat base
GRINDSTED® LACTEM F 15
GRINDSTED® LACTEM P 22
GRINDSTED® LACTEM B 30 VEG
13 - 16%
20 - 25%
25 - 30%
245 - 265
270 - 300
290 - 320
50°C
45°C
46°C
2)
4)
2)
Vegetable
Palm
Vegetable
MONO-DIGLYCERIDES
Monoester
Iodine value
Dropping
point, app.
Form
Fat base
GRINDSTED® MONO-DI HO 32-S3 NL*
GRINDSTED® MONO-DI PS 60
Min. 30%
Min. 60%
Max. 3
App. 95
64°C
_
4)
5)
Edible
Edible
POLYGLYCEROL
ESTERS
Iodine value
Dropping
point, app.
Form
Fat base
GRINDSTED® PGE 20 VEG
GRINDSTED® PGE 55
GRINDSTED® PGPR 90
GRINDSTED® PGPR 90 PLUS
140 - 155
130 - 145
80 - 100*
80 - 100*
App. 80
Max. 2
72 – 103
72 – 103
–
57°C
–
–
6)
8)
7)
7)
Vegetable
Vegetable
Vegetable
Vegetable
PROPYLENE
GLYCOL ESTERS
Monoester
Free propylene
glycol
Dropping
point, app.
Form
Fat base
GRINDSTED® PGMS SPV
Min. 95%
Max. 1%
40°C
2)
Vegetable
SORBITAN
ESTERS
Hydroxyl value
Acid value
Dropping
point, app.
Form
Fat base
GRINDSTED® SMS KOSHER
GRINDSTED® STS 30 KOSHER
235 - 260
66 - 80
5 - 10
Max. 7
57°C
59°C
4)
4)
Vegetable
Vegetable
STEAROYL
LACTYLATES
Lactic acid
Calcium/
sodium
Ester value
Form
Fat base
GRINDSTED® CSL P 80
GRINDSTED® SSL P 55 VEG
26 - 30%
31 - 34%
3.0 - 3.6%*
3.5 - 5.0%**
135 - 165
150 - 190
8)
4)
Vegetable
Vegetable
* Sodium palmitate and stearate content: max. 3%
* Hydroxyl value
* Calcium ** Sodium
1) Flakes, 2) Pellets, 3) Fine powder, 4) Beads, 5) Plastic, 6) Paste, 7) Liquid, 8) Coarse powder, 9) Viscous
Many products are available as Kosher or Halal. Subject to changes in specifications.
Emulsifiers
93
14/07/05 15:01:25
Application areas
Bakery
Confectionery
Culinary
Dairy
PANODAN® DATEM
Bread, rolls,
buns, fine bakery,
biscuits,
shortening
Snacks
Sauces, soups, spice
concentrates, colour
concentrates
Creams, coffee
whiteners
Softeners
Bread, cakes
Breakfast cereals,
extruded snacks
Pasta products
DIMODAN®
Bread, fine bakery
Caramel, toffees,
breakfast cereals,
extruded snacks
Margarine, low-fat
spreads, shortening, peanut butter,
potato products,
pasta
Desserts, ice cream,
non-dairy creams,
coffee whiteners
GRINDSTED® MONO-DI
Shortening,
bakery compound
Caramel, toffees,
chewing gum
Margarine
Non-dairy creams
GRINDSTED® ACETEM
Barrier between
layers, cakes
Barrier between
layers, chewing gum
GRINDSTED® CITREM
Chocolate,
compounds
GRINDSTED® LACTEM
Cake margarine,
shortening
GRINDSTED® PGE
Fine bakery
GRINDSTED® PGPR
Cake margarine
Chocolate
Tin grease emulsion,
low-fat spreads
Chocolate
GRINDSTED® SMS
Fine bakery,
dry yeast
Aerated
confectionery
GRINDSTED® STS
Dry yeast
Chocolate, cocoa
butter substitutes/
replacers
GRINDSTED® SSL
GRINDSTED® CSL
Bread, fine bakery,
shortening
94
Frying margarine,
spreads
Aerated fillings
Shortening, fine
bakery
Cold emulsified
products (sausages,
bologna, mortadella,
frankfurters, etc.)
Topping powders
Margarine
GRINDSTED® PGMS
Meat, seafood
& poultry
Hot emulsified
products (sausages,
pâtés, etc.)
Aerated desserts,
creams, topping
powders, non-dairy
creams
Non-dairy creams
Topping powders
Cooking oil, margarine, low-fat spreads
Sour cream
Coffee whiteners
Emulsifiers
14/07/05 15:01:25
Legal status
Legislation regarding the application of emulsifiers and types
of emulsifier permitted varies from country to country.
Consequently, local food legislation should always be consulted regarding the use of emulsifiers in food products.
Permitted dosage levels in food products are based on the
values established by the Joint FAO/WHO Expert Committee
on Food Additives for the acceptable daily intake (ADI) of
food additives.The ADI values applying to standard emulsifiers
are stated below, as well as their reference numbers listed
in the US Food, Drug and Cosmetic Act and the relevant EU
directives.
Product range
Chemical description
JECFA ADI
(mg/kg body weight)
US FDA
21CFR
EU
DIMODAN®
Distilled monoglycerides
not specified
184.1505
(GRAS)
E 471
GRINDSTED® ACETEM
Acetic acid esters of mono and
diglycerides
not specified
172.828
E 472a
GRINDSTED® CITREM
Citric acid esters of mono and
diglycerides
not specified
(GRAS)*
E 472c
GRINDSTED® LACTEM
Lactic acid esters of mono and
diglycerides
not specified
172.852
E 472b
GRINDSTED® MONO-DI
Mono and diglycerides
not specified
184.1505
(GRAS)
E 471
GRINDSTED® PGE
GRINDSTED® PGPR
Polyglycerol esters of fatty acids
Polyglycerol polyricinoleate
0 - 25
0 - 7.5
172.854
(GRAS)*
E 475
E 476
GRINDSTED® PGMS
Propylene glycol esters of fatty
acids
0 - 25**
172.856
E 477
GRINDSTED® SMS
GRINDSTED® STS
Sorbitan monostearates
Sorbitan tristearates
0 - 25
0 - 25
172.842
(GRAS)***
E 491
E 492
GRINDSTED® SSL
GRINDSTED® CSL
Sodium stearoyl lactylates
Calcium stearoyl lactylates
0 - 20
0 - 20
172.846
172.844
E 481
E 482
PANODAN® DATEM
Diacetyl tartaric acid esters of
mono and diglycerides
0 - 50
184.1101
(GRAS)
E 472e
* Self determined ** Calculated as propylene glycol *** Petition filed and accepted
The information contained in this table was correct at the time of publication. Revisions may have occurred since.
Emulsifiers
95
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Danisco’s enzymes are
Enzymes
The range includes:
• Bakery enzymes
• Dairy enzymes
PRO_Enzymes.indd 1
26/07/05 14:15:34
Introduction
Enzymes are natural proteins present in all living
cells – in plants, animals and micro-organisms –
where they increase the rate of biochemical reactions. Each enzyme type has its own highly specific
activity and – just as a key only fits one lock – will
only transform a specific substrate.
Due to their presence in all foodstuffs, enzymes
are ideal ingredients for use in the modern food
industry. The current rapid development of enzyme
technology constantly reveals new application
possibilities and opportunities to tailor-make
enzymes according to new customer needs and
market trends.
Danisco’s enzymes are specially designed for
milling and baking as well as cheese-making purposes. The enzyme range comprises anti-staling
and oxidative enzymes, xylanases, amylases, lipases
and proteases for the bakery industry, and rennet,
chymosin, lipases, proteases, peptidases, aminopeptidases, hexose oxidase and lactase for the
dairy industry.
Product range
Danisco manufactures a wide range of single
activity enzymes as well as enzyme complexes
optimised to suit customer needs. As an accurate
dosage of small amounts of enzymes is extremely
important, Danisco supplies:
• Bakery enzymes as dust-free micro-granulate,
tablets and blends with emulsifiers
• Dairy enzymes as concentrated liquid powder,
paste and tablets (forms vary depending on the
enzyme)
Bakery enzymes
Baking processes, flour quality and consumer
requirements for baked goods vary from country
to country, as do the demands made by the baking and milling industries on baking aids – including
enzymes.
The use of enzymes enables bakers to influence
dough properties and the quality of the finished
baked product and provides the necessary flexibility to cope with variations in flour quality and
process parameters. In the milling industry, the
enzymes both standardise flour and improve its
baking performance. Furthermore the flour extraction rate can be increased without jeopardising the
baking quality.
Danisco’s GRINDAMYL™ Bakery Enzymes have
been designed to achieve the following:
In flour
• Consistent flour quality
• Improved baking performance
(including high-fibre flour)
• Increased extraction rate
Enzymes
PRO_Enzymes.indd 2
97
14/07/05 11:57:24
In dough
• High tolerance towards variations in raw
material quality
• Superior handling properties
• Better tolerance towards variations in mixing,
Typical volume response curve using GRINDAMYL™ Bakery
Enzymes in yeast-raised wheat dough
Dairy enzymes
Dairy enzymes are an essential aid to obtaining
consistent textures and flavours in cheese processing. In addition to coagulant enzymes for milk clotting, Danisco’s dairy enzymes range includes ripening enzymes for cheese flavour intensification and
In baked goods
• Improved volume
• Extended shelf life
• Better crumb softness
• Finer crumb structure
• Better crust colour
• Uniform end product quality
Effect of enzymes on the crumb firmness of white pan bread
stored at 21°C
cheese processing optimisation as well as enzymes
for pizza cheese whitening and shelf life extension,
and cheese whey treatment. The dairy enzymes
strongly complement Danisco ripening cultures
and flavour adjuncts.
Enzymatic degradation of casein
98
PRO_Enzymes.indd 3
Enzymes
01/08/05 14:20:46
Application areas
Enzyme type
Product range
Application areas
Anti-staling amylolytic complexes
GRINDAMYL™ MAX-LIFE
GRINDAMYL™ POWERSoft
Yeast-raised bread, sweet products,
tortilla, cakes
Xylanases
GRINDAMYL™ POWERBake
GRINDAMYL™ H series
Flour, yeast-raised products
Amylases
GRINDAMYL™ A series
Flour, yeast-raised products
Glucose oxidase
GRINDAMYL™ S 700 series
Yeast-raised bread
Hexose oxidase
GRINDAMYL™ SUREBake
Yeast-raised bread
DairyHOX™
Pizza cheese
GRINDAMYL™ EXEL
Flour, yeast-raised bread
Danisco Lipase
Cheese with Italian flavours
GRINDAMYL™ PR series
Flour, yeast-raised bread, cookies, biscuits, crackers, cakes
Marzyme®
Milk clotting
Complexes
GRINDAMYL™ S and FD series
Flour, yeast-raised bread
Bakery enzymes
Blends with emulsifiers*
Yeast-raised bread, sweet products,
tortilla, cookies, biscuits, crackers
Blends of aminopeptidases,
proteases and lipases
Accelase®
Hard cheeses, cheddar
Savorase®
EMC (enzyme-modified cheese)
Accelase®
Hard cheeses, cheddar
Debitrase®
Cheese whey
Lactase
Lactase™ (only in US)
Liquid milk
Natural extract of animal rennet
Fermented chymosin
Danisco rennet
Chymostar®
Milk clotting
Microbial lipases
Animal and microbial lipases
Proteases of microbial origin
Blends of aminopeptidases and
proteases
* refer to emulsifier pages
Legal status
Danisco enzymes fulfil the requirements for food-grade enzymes stipulated by the Food Chemicals
Codex (FCC) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Enzymes
PRO_Enzymes.indd 4
99
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Flavours
High quality flavours give
food and beverages much
of their essential appeal
The range includes:
• Vanilla
• Fruit
• Citrus
• Brown
• Dairy
• Savoury
27854_PRO_Flavours.indd 1
14/07/05 16:33:10
Introduction
Industrial processing often takes its toll on the
natural flavour components present in food raw
materials, causing them to be lost or changed. In
some cases, cost or availability may mean certain
raw materials cannot be used at all. By using flavours, manufacturers can ensure their food and
beverage products have a consistent taste and
aroma. Flavours can also serve to mask undesirable off-tastes or impart new and unusual taste
profiles to new products.
Due to the complexities of nature, a natural
food or extract contains many more flavourgiving substances than a commercial flavour.
For example, a banana contains more than 240
substances and a strawberry more than 300. A
commercial flavour only contains the number of
selected substances necessary to achieve a specific taste in an application.
Flavour creation
Flavour creation is based on the results of food
analyses and a deep knowledge of flavour substances, their stability and how they interact.
Danisco’s flavourists have a library of some 2000
raw materials at their fingertips and, by the combination of science and artistic talent, can produce
flavours with any profile.
The task of creating flavours that match consumer expectations even more precisely is sup-
ported by ongoing research in flavour release.
Using state of the art analytical techniques, including proton transfer reaction-mass spectrometry
(PTR-MS), it is now possible to make real-time
quantitative measures of the release volatiles
responsible for human flavour perception.
Danisco’s Commonsense™ Flavours are the first
to be based on this technology, representing a
dramatic departure from more subjective flavour
development.
The raw materials for flavours are either
derived from natural sources or are manufactured
with nature-identical or artificial components.
Variations in national and regional legislation
should be considered when creating and selecting
flavours.
Product range
The Danisco flavour range comprises natural
and nature-identical products in liquid, paste and
powder form.
Vanilla
Danisco’s vanilla extracts provide the full rich flavour of some of the world’s finest cured vanilla
beans. Harvested in Madagascar, Mexico, Indonesia
and Tahiti, the beans are subjected to advanced
extraction methods which retain the flavour characteristics typical of their growing region.
Whether sweet or savoury, simple or complex,
vanilla performs a multi-functional role as a flavour
enhancer, rounds out bitter notes, increases fruitiness by softening tartness and enhances the perception of sweetness in a wide variety of products.
Flavours
101
14/07/05 16:34:08
Fruit
Danisco produces all types of fruit flavours in
natural and nature-identical forms. A number
of the fruit flavours in the Danisco range are
natural extracts and flavours derived 100% from
the named fruit (FTNF). FTNF add-back flavour
systems complement and improve the taste of
juices and nectars. One such range is marketed as
DANISCO NATUROME™ Extracts.
Suitable for a wide range of food and beverage
applications, Danisco fruit flavours include:
•
•
•
•
Berry/summer/forest fruits
Exotic
Tropical fruit
Dried fruit
Citrus
Citrus flavours can be based on various types of
component:
• From the named fruit (FTNF), e.g. cold pressed
oils, fractions, extracts, essence oils
• Nature-identical
• Artificial
• A combination of FTNF, nature-identical and
artificial components
102
Brown
Danisco produces a broad range of nature-identical brown flavours, including particularly high
impact, authentic solutions. A broad assortment
of natural brown flavourings and essences is also
available. The range covers:
•
•
•
•
•
•
Butterscotch
Cappuccino
Caramel
Chocolate
Cocoa
Coffee
•
•
•
•
•
•
Fudge
Honey
Maple
Mocha
Sugar
Toffee
Dairy
The growing market for low-calorie dairy products
has created a need for flavours that can replace the
flavour and mouthfeel lost when fat and sugar are
taken out.To this end, Danisco’s dairy flavour range
includes functional CREMAROME Flavourings,
which can be used on their own or in combination
with fruit or brown flavour types.
Danisco’s comprehensive dairy flavour portfolio
includes:
• Butters
• Cream
• Custard
• Egg
• Milk
• Sour cream
Flavours
14/07/05 16:35:08
Savoury
Savoury flavours are obtained using a variety of
processes. Natural herb and aromatic plant flavours, for example, are produced by maceration in
oil combined with enzymatic reaction. Mushroom
flavours are available as oleoresins obtained by
alcoholic extraction.
The range comprises:
•
•
•
•
•
•
•
Herbs and aromatic plants
Fresh and cooked vegetables
Mushroom
Spices and spice mixes
Wine and alcohol concentrates
Seafood and fish
Cheeses
Application areas
Flavours are applied in very small doses, typically <0.1% of the final product, and are used in most prepared foods
Bakery
Beverages
Confectionery
Dairy
Savoury
Bread, biscuits, cakes,
cereal bars, fruit
preparations, morning goods
Alcoholic,
emulsions, syrups,
carbonates, dairy
drinks, still drinks,
RTD tea and coffee,
functional drinks
Hardboiled, jellies,
sugar, chocolate
Desserts, ice cream,
yogurt, fromage frais,
flavoured milk,
fruit preparations
Ready meals, dressings, dry groceries,
soups, sauces, cheese,
meat, seafood, fish
Legal status
Consult local food and beverage regulations to determine the approved status of flavours prior to use.
Flavours
PRO_Flavours.indd 4
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26/07/05 14:27:24
Hydrocolloids
The six efficient hydrocolloid
types in Danisco’s range are
manufactured from selected
high quality raw materials
The range includes:
• Pectin
• Carrageenan
• Alginate
• Locust bean gum
• Guar gum
• Xanthan gum
PRO_Hydrocolloids.indd 1
26/07/05 14:38:58
Introduction
As thickening, gelling and stabilising agents, hydrocolloids make an important contribution to numerous food and beverage products.The hydrocolloids
produced by Danisco are all water-soluble polysaccharides with a highly functional effect at low dosages.
Due to their water-binding properties, hydro-
colloids have a significant influence on the texture
and mouthfeel of food products – often creating
opportunities for textural innovation. Several of
Danisco’s products also interact with protein, a useful property for protein stabilisation and protection.
Product range
Pectin
A polymeric carbohydrate with a high molecular
weight, pectin is present in all plants, primarily in the
form of protopectin – a main component of plant
cell walls along with cellulose. GRINDSTED® Pectin
is derived from the peel of citrus fruits (lemon, lime
and orange), raw materials chosen for their relatively high content of superior quality pectin.
Pectin consists primarily of a chain of galacturonic acid units linked by ␣-1,4 glucosidic bonds
and partially esterified as methyl esters.The pectin molecules have a molecular weight of up to
150,000 and a degree of polymerisation of up to
800 units.The degree of esterification (DE) of
the pectin molecules largely determines pectin’s
functional properties.
Danisco produces high-ester and low-ester
pectins characterised by:
• A high degree of purity
• Light-coloured powder, producing high-clarity
solutions
• High, uniform gel strength
• Good protein stabilisation
Pectin manufacture flow sheet
Core
Lamel
Flavedo
Albedo
Pectin is derived from the fibrous
and pulpy parts of the fruit
Hydrocolloids
105
18/07/05 11:31:28
High-ester pectins
High-ester pectins have a DE of 50% or more and
are capable of forming gels in aqueous systems
with a high content of soluble solids and a low pH.
A higher DE allows gels to form in formulations
with a lower soluble solids content and higher pH.
This means the selection of the right pectin for an
application should always be made with consideration for the solids content and pH value of the
end product.
The DE of commercial high-ester pectins normally ranges from 58-75%. To form gels with these
pectins, the soluble solids content must be more
than 55% and the pH value between 2.8 and 3.5.
Danisco produces high-ester pectins for systems
with a high content of soluble solids, such as confectionery and preserves. The range includes pectins that are standardised to a specific gel strength
(SAG) using the IFT method or to a uniform breaking strength. Other pectins for the beverage industry have a standardised viscosity. Special high-ester
pectins are also available for protein stabilisation in
acidic conditions.
Main high-ester pectin ranges
GRINDSTED® Pectin XSS and SS
GRINDSTED® Pectin MRS and RS
Standardised to a specific SAG or a uniform breaking strength
Optimised for protein stabilisation
Optimised for low setting temperature in confectionery
Chemical structure of high-ester pectins with a DE of 60%
106
Hydrocolloids
18/07/05 11:31:33
Low-ester pectins
Low-ester pectins have a DE of less than 50% and
are divided into two sub-groups – conventional
low-ester (LC) pectins and amidated low-ester
(LA) pectins. Both sub-groups are characterised by
their ability to form gels in systems with a low solids content and wide pH range and in the presence
of calcium.The DE and DA (degree of amidation)
determine the calcium reactivity of pectins, influencing their gel-forming ability.
LA pectins are used to assist gelation in lowsugar fruit preparations, particularly in low-sugar
jams and jellies.They are calcium sensitive, which
means they can form a gel by reacting with the
calcium content in fruit. LC pectins are less calcium
reactive than LA pectins and serve as thickening
agents in fruit preparations, such as yogurt fruit,
organic jams, ice cream ripple and similar products. Additional calcium can be added if gelation is
required.
Main low-ester pectin ranges
Amidated low-ester pectins
Multi application pectins
GRINDSTED® Pectin LA 000
Conventional low-ester pectins
GRINDSTED Pectin LC 700
GRINDSTED® Pectin LC 900
®
Application specific pectins
GRINDSTED® Pectin SY
Chemical structure of conventional low-ester pectin with a DE of 40%
Chemical structure of amidated low-ester pectin with a DE of 33% and a DA of 17%
Hydrocolloids
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18/07/05 11:31:44
Carrageenan
Derived from red seaweed, carrageenan is known
for its extremely efficient gelling properties.Three
types of carrageenan are produced from the red
seaweed used for GRINDSTED® Carrageenan
products:
• Kappa – which forms a gel on cooling in the
presence of potassium ions or proteins
Kappa
• Iota – which forms a gel in the presence of calcium ions
• Lambda – incapable of forming gels but used to
control viscosity
Most commercial carrageenan products are a mixture of all three types.
Iota
Lambda
Chemical structure of carrageenan fractions
Danisco produces refined and semi-refined carrageenan with a range of functionalities. Due to its
ability to interact with milk proteins, carrageenan
is widely used in milk-based applications, preventing whey separation in ice cream, providing the
desired consistency in milk gels, and keeping cocoa
particles in suspension in chocolate milk. Its gelling
properties are also valued in low-sugar jams and
jellies and in meat products, where carrageenan
binds moisture, reduces cooking loss and syneresis
and improves sliceability. Pâtés and sausages benefit
from improved firmness and texture.
Comprised of sulphate esters of galactose and
3,6-anhydrogalactose, carrageenan requires heating
to dissolve.
Red seaweed
Main carrageenan ranges
GRINDSTED® Carrageenan CL 100 and 200
Ice cream, frozen products, milk-based beverages
GRINDSTED Carrageenan CL 300
Gelled milk desserts – cold and hot filled
GRINDSTED Carrageenan CP
Gelled milk desserts – dry powder
GRINDSTED Carrageenan CC
Meat applications
GRINDSTED Carrageenan CW
Water jellies
GRINDSTED Carrageenan CY
Fruit preparations for yogurt
GRINDSTED Carrageenan CS
Confectionery
GRINDSTED Carrageenan CH
Processed cheese
®
®
®
®
®
®
®
108
Hydrocolloids
18/07/05 11:31:45
Alginate
Alginate is a polysaccharide of the mixed alginic
acid salts found in brown seaweed. GRINDSTED®
Alginate is primarily based on the Laminaria species, harvested off the coast of Brittany, France.
Comprising sequences of the monomers guluronic and mannuronic acid, alginates are referred to
as either high-G or high-M alginates depending on
the ratio between the two monomers in the alginate molecule. Alginates are used as stabilising, thickening and/or gelling agents in numerous applications.
One of the most distinguishing characteristics
of alginate is its ability to form gels in the presence
of polyvalent ions, of which calcium is the most
important.These ions form links between the alginate molecules, creating a three-dimensional network.The higher the number of links formed, the
greater the ability of the solution to form a gel. Fully
gelled alginate systems are neither shear reversible
nor heat reversible. Sequestrants are often used to
control the rapid gelation process.
Chemical structure of sodium alginate, i.e. sodium salt of ␣-L-guluronic and ␤-D-mannuronic acid units
Main alginate ranges
GRINDSTED® Alginate FD 000
Alginic acids
GRINDSTED Alginate FD 100
Sodium alginates
Potassium alginates
Calcium alginates
Special blends
GRINDSTED Alginate BC
Special blends for baker’s custard
GRINDSTED Alginate MF
Special blends for meat and fish
GRINDSTED Alginate IC
Special blends for ice cream
GRINDSTED Alginate FR
Special blends for fruit preparations
®
®
®
®
®
®
®
®
Brown seaweed
Hydrocolloids
109
18/07/05 11:31:48
Locust bean gum
Locust bean gum – or LBG – is a galactomannan
obtained from the seed of the carob tree that
grows in Mediterranean countries.The gum is
extracted from the endosperm of the seed.
In terms of its chemical structure, LBG is characterised by a polymeric mannose chain branched
with galactose units. Danisco’s LBG products are
available in various granulations and with a range
of viscosities to suit specific applications.
Unable to form a gel on its own, LBG is mainly
used as a thickening agent due to its ability to create a high viscosity in water systems. Synergistic
combinations with carrageenan or xanthan may
be used to improve gel strength or form gels. In
certain gel systems, LBG acts as a texture modifier.
Chemical structure of locust bean gum
Husk
Gum
Germ
Main LBG ranges
Viscosity
Particle size
GRINDSTED LBG 047
Min. 2,800 mPa.s
Max. 2% >150µ
GRINDSTED LBG147
Min. 2,800 mPa.s
Max. 2% >150µ
GRINDSTED LBG 646
Min. 2,400 mPa.s
Max. 2% >150µ
GRINDSTED LBG 246
Min. 2,400 mPa.s
Max. 2% >150µ
GRINDSTED LBG 247
Min. 2,800 mPa.s
Max. 2% >150µ
MEYPRO LBG FLEUR M-100
Min. 3,000 mPa.s
Max. 12% on 200 mesh
Min. 3,000 mPa.s
Min. 2,800 mPa.s
MEYPRODYN 200
Cold viscosity: 1,800 mPa.s
After heating at 90°C: 2,800 mPa.s
Max. 1% on 100 mesh
®
®
®
®
®
®
®
®
®
110
Hydrocolloids
18/07/05 11:32:10
Guar gum
Guar gum is obtained from the seeds of the guar
gum bush that is mainly cultivated in India and
Pakistan. A natural milling process separates the
hull and germ of the seed – the hull being the commercial source of the off-white guar gum powder.
Like LBG, guar gum is a galactomannan comprising
a mannose chain branched with galactose units.
This cost-effective textural ingredient is ideal for
a wide range of processed food products that do
not require heat to develop full viscosity. Guar gum
is also well known for its synergistic relationship
with xanthan.
GRINDSTED® Guar is available in a variety of
particle sizes to suit the various processing
conditions in which it is used. Pure, high-grade
guar, manufactured using a multi-stage process, is
supplied under the MEYPRODOR® brand name.
MEYPRODOR® is available in a variety of viscosities in accordance with the requested texture.
MEYPRODOR® products
have a very low
Husk
total plate count
Gum
and a neutral
Germ
taste and colour.
Chemical structure of guar gum
Main guar gum ranges
Particle size
Viscosity*
GRINDSTED Guar CSAA M80
80 mesh
3000-4000 cp
100 mesh
3000-4000 cp
175 mesh
3000-4000 cp
200 mesh
3000-4000 cp
225 mesh
3000-4000 cp
®
®
®
®
®
GRINDSTED Guar CSA 200/50 F
>5000 cp
®
* Viscosity (1% in demineralised water, 25°C, 24h, Brookfield RVT, 20rpm)
Viscosity (guar concentration)*
MEYPRODOR 5
1100-1500 (10%)
MEYPRODOR 30
800-1200 (3%)
MEYPRODOR 50
600-800 (1%)
MEYPRODOR 100
1050-1350 (1%)
MEYPRODOR 120
3000-3600 (1%)
MEYPRODOR 400
3600-4400 (1%)
®
®
®
®
®
®
* Viscosity at 25°C, 20rpm, x% of guar in neutral solution
Hydrocolloids
111
18/07/05 11:32:18
Xanthan gum
The micro-organism Xanthomonas campestris
produces xanthan gum in a fermentation process.
An exocellular heteropolysaccharide, xanthan gum
is primarily used as a thickener, but is also recognised as the most efficient stabiliser for suspensions, emulsions and solid particles in water-based
recipes. Highly resistant to enzymatic degradation
and extremely stable over a wide temperature and
pH range and in high concentrations of alcohol,
xanthan has outstanding functionality in numerous
applications.
Xanthan consists primarily of a 1,4-linked ␤-Dglucose backbone with side chains containing two
mannose and one glucuronic acid on every other
glucose in the C-3 position. Approximately half of
the terminal mannose units carry a pyruvic acid
residue. The non-terminal residue usually carries an
acetyl group at C-6. Representing some 60% of the
molecule, these side chains give xanthan many of
its unique properties.
Danisco’s GRINDSTED® Xanthan is produced in
various degrees of granulation. Special products are
available for thickening and stabilisation purposes in
brines and highly salted media.
Chemical structure of xanthan gum
Main xanthan gum ranges
Comments
GRINDSTED Xanthan 80
Suitable in most conditions
GRINDSTED Xanthan 200
Fast hydration
GRINDSTED Xanthan Ultra
Fast hydration and good dispersion – ideal for acidic and
salted media
GRINDSTED® Xanthan Supra
Very good dispersion
GRINDSTED Xanthan Easy
Excellent in pre-blend with salts
GRINDSTED Xanthan Clear 80
GRINDSTED® Xanthan Clear 200
GRINDSTED® Xanthan Clear Supra
Transparent
GRINDSTED® Xanthan SM
For use in brines
®
®
®
®
®
112
Hydrocolloids
18/07/05 11:32:25
Main xanthan gum ranges (continued)
Comments
GRINDSTED Xanthan TSC
Tolerant of Ca and Mg salts
GRINDSTED Xanthan RB 80
GRINDSTED® Xanthan RB 200
GRINDSTED® Xanthan RB Supra
GRINDSTED® Xanthan RB Ultra
GRINDSTED® Xanthan RB Easy
Soy and gluten-free
GRINDSTED® Xanthan Can
GRINDSTED® Xanthan Feed
Pet food
GRINDSTED® Xanthan 80 pharmaceutical grade
Suitable in most conditions
GRINDSTED Xanthan 200 pharmaceutical grade
Fast hydration
GRINDSTED Xanthan Easy pharmaceutical grade
Dispersible
GRINDSTED Xanthan Clear 80 pharmaceutical grade
Transparent
GRINDSTED Xanthan TSC pharmaceutical grade
Tolerant of Ca and Mg salts
®
®
®
®
®
®
Application areas
Pectin
Bakery
Beverages
Confectionery
Culinary
Bakery fillings, par-baked
and frozen doughs
Juice beverages, soft drinks,
acidified protein beverages
Wine gums, pectin
jellies, fruit leathers
Sauces
Milk-based beverages
Water jellies, caramels
Carrageenan
Alginate
Bakery fillings
Sauces, breadings
Locust bean gum
Breads
Pimento strips,
dressings, sauces
Guar gum
Cakes, sweet goods,
breads
Milk-based beverages,
soft drinks
Dressings
Xanthan gum
Cakes, sweet goods,
breads
Juice beverages, soft drinks
Dressings, sauces
Dairy
Fruit preparations
Pectin
Acidified protein beverages,
yogurt, dairy desserts, ice
cream, sorbet, drinking yogurt
Jams, jellies and preserves, fruit
spreads, yogurt fruit preparations,
bakery fillings
Carrageenan
Ice cream, dairy desserts,
milk-based beverages, processed cheese, cream cheese
Yogurt fruit
Processed
meat, fish and
seafood, poultry
Alginate
Dairy desserts
Fruit preparations, restructured
fruit and vegetables
Restructured
meat and fish
Locust bean gum
Cream cheese, dairy desserts,
ice cream, processed cheese
Fruit preparations
Guar gum
Ice cream, dairy desserts
Xanthan gum
Dairy desserts, cream cheese,
processed cheese, ice cream
Fruit preparations
Meat, seafood
& poultry
Oils & fats
Low-fat
spreads
Low-fat
spreads
Processed meat
Legal status
The Joint FAO/WHO Expert Committee on Food Additives has given all these ingredients a “not specified”
acceptable daily intake (ADI). They also have GRAS status in the US.
Hydrocolloids
113
26/07/05 14:41:30
Structured lipids
Structured lipids represent an area
of growing interest with benefits for
the health and nutrition market
The range includes:
• Short and long-chain acyl triglyceride molecules (salatrim)
• Medium-chain triglycerides
114
PRO_Structuredlipids.indd 1
Structured lipids
18/07/05 11:14:19
Introduction
Structured lipids are derived from the naturally
occurring lipid molecules in plants and animals.
Comprising fatty acids and a glycerol backbone,
lipids are present in, for example, cell membranes,
energy deposits, hormones and vitamins. By specific
alterations to the position and/or composition of
the fatty acids on the glycerol backbone, it is possible to tailor-make structured lipids with optimised
physicochemical or nutritional properties.
Reduced calorie fats, energy drinks and applications
requiring fast energy release, such as infant formula
and enteral and parenteral nutrition, are among the
nutritional applications.
Today, as the development and production of
innovative food products focuses increasingly on
creating a healthy profile, the usefulness of structured lipids continues to grow.
Product range
Low-calorie fats
The low-calorie fats known as salatrim are a family of triglyceride blends made from the short and
long-chain fatty acids commonly present in the diet
(short and long-chain acyl triglyceride molecules).
The short-chain acids (C2-C4) may be acetic, propionic, butyric or a combination of all three.The
long-chain fatty acid (C16-C22) is predominantly
stearic and derived from fully hardened vegetable
oil. Unlike other saturated fatty acids, stearic acid
has a neutral effect on blood cholesterol. Salatrim is
metabolised in much the same way as other food
components.
BENEFAT® is Danisco‘s trade name for salatrim
and can be used to replace or supplement the
existing fat in food products. Compared to the 9
calories per gram of traditional fat, BENEFAT® has
an approved caloric value of 5 calories per gram in
the US and 6 calories per gram in the EU. At the
same time, it gives foods a similar creamy taste, texture, and mouthfeel to full-fat products, performing
particularly well in low-moisture products such as
biscuits. BENEFAT® is also free of trans fatty acids
and highly resistant to oxidation and does not contain genetically modified raw materials.
BENEFAT® has 5kcal/g (US) or 6kcal/g (EU) but all the functionality of a traditional fat
Traditional fat
3 long chain fatty acids
9 kcal/g
BENEFAT® (salatrim)
stearic acid
S
S
S
Stearic acid
S = Acetic and/or
CH3COOH
3.8 kcal/g
Propionic and/or
CH3CH2COOH
4.7 kcal/g
Butyric
CH3(CH2)2COOH
5.9 kcal/g
The chemical structure of BENEFAT® compared to a standard fat
Structured lipids
115
18/07/05 11:15:33
Chemical structure of MCT with C8 and C10 fatty acids
C8
C10
C10
C8
C8
C10
Medium-chain triglycerides
Medium-chain triglycerides (MCTs) are structured
triglycerides that primarily comprise medium-chain,
saturated fatty acids such as C8 and C10.They are
formed by the reaction of glycerol with fatty acid.
Instead of being transported through the lymphatic
system, MCTs are taken directly to the liver where
they are metabolised quickly for use in the body‘s
energy systems. As a result, the human body is
unable to store MCTs as body fat.
Danisco‘s medium-chain triglycerides, marketed
as GRINDSTED® MCT, form a clear, transparent,
low-viscosity liquid with a neutral taste and odour
at room temperature. With no unsaturated fatty
acids to cause rancidity, their long shelf life is assured.
At the same time, their vegetable base provides a
distinct advantage over white mineral oils/paraffin,
which may contain traces of aromatic compounds.
The non-catalytic processes used in production
make Danisco’s MCTs suitable for all food applications. The range also has Kosher and Halal status.
Application areas
BENEFAT® is designed to replace conventional fats
and oils in:
• Confectionery
• Bakery products
The low-calorie fats are not suitable for high-temperature frying and moulded chocolate bars.
GRINDSTED® MCT has the following main applications:
• Therapeutic treatments for fat malabsorption
• Weight control products
• Performance-enhancing energy drinks with fast
energy release
• Flavour and fragrance carriers
• Dietary supplements
• Infant food formulations
• Clouding agents in beverage emulsions for fruit
juices and soft drinks
Application areas
Bakery
BENEFAT®
Biscuits, cookies,
muffins, cakes,
nutrition bars
GRINDSTED® MCT
(in terms of functionality)
Flavour carrier
Beverages
Culinary
Coatings, baking chips, caramels, confectionery fillings,
cream centres, nutrition bars
Clouding
agent, flavour
carrier
Legal status
Speciality fats are gaining growing acceptance
among health authorities worldwide and are generally subject to no restrictions when used as a
pure vegetable oil.
BENEFAT® is currently permitted as a food
ingredient in Argentina, Chile, Colombia, Japan,
Korea,Taiwan and the USA and complies with fat
116
Confectionery
Anti-sticking agent in
confectionery products and
dried fruit, flavour carrier
Nutritional value in
infant food, pan release
agent, flavour carrier
and oil regulations in Australia and New Zealand.
In the EU it is approved for confectionery and bakery applications for adult consumption. National
regulations vary with regard to light, low-calorie
and low-fat claims.
Before using medium-chain triglycerides, local
food regulations should also always be consulted to
determine legal status.
Structured lipids
18/07/05 11:15:49
Natural raw materials are the
basis of Danisco’s sweeteners
and sweetener-related ingredients for foods and beverages
with a strong nutritional profile
Sweeteners
The range includes:
• Xylitol
• Fructose
• Lactitol
• Litesse® Polydextrose
• D-Xylose
PRO_Sweeteners.indd 1
18/07/05 10:54:53
Introduction
Many of the sweeteners in the Danisco range are
used to replace or reduce the sugars in food and
pharma, and beverage formulations; others have a
variety of functional benefits. Produced from natural
raw materials that include wood, milk sugar and
sucrose, they are widely used in food and beverages marketed with a specific functional or health
claim, such as:
• Does not promote tooth decay
• Sugar free, reduced sugar, low sugar or no
added sugar
• Low glycaemic
These products have gained particular popularity
in recent years for their role in reducing the risk
of obesity, tooth decay,Type 2 diabetes, cardiovascular disease, digestive disorders and other lifestylerelated conditions.
While there are enormous possibilities for using
sweeteners in foods that offer physiological advantages, it should be noted that such foods are
subject to rigorous standards, labelling laws and
government approvals. Scientific documentation
and regulatory compliance are preconditions of all
claim-bearing foods and beverages prior to market
launch.
Product range
Danisco produces xylitol, fructose and lactitol – all
of which contribute sweetness and have a low glycaemic index, making them well suited for today’s
trend towards diets with a reduced glycaemic
impact. In addition, the sweetener range covers the
Xylitol
This naturally occurring 5-carbon monosaccharide
is present in fruit, vegetables and is even produced
by the human body. Danisco’s xylitol products are
derived from birch and other hard woods.
The sweetest of all polyols, xylitol has a recognised caloric value of 2.4kcal/g in the EU and US
– 40% less than sugar – and has no after-taste.This
strong sweetening effect is supplemented by an
ability to inhibit the growth of cariogenic bacteria
– a functionality that has made xylitol a key ingredient in many oral health products, such as sugar free
chewing gum. Xylitol is the only sweetener to show
both passive and active anti-caries effects.
In addition, xylitol performs as a useful bulking
agent, flavour enhancer and humectant. Upon
118
wood sugar D-Xylose, used in the production
of savoury flavours, and speciality carbohydrates,
such as Litesse®, which provide physiological and
functional benefits in reduced calorie products.
dissolution in crystalline applications, it provides a
distinct cooling effect.
Xylitol is supplied in a variety of formats, including crystalline material and a selection of specialised milled grades. It is also produced in four
unique, directly compressible, tableting grades
under the Xylitab ® brand name. These patented
materials are available exclusively from Danisco.
Pharmaceutical grades include a specific endotoxin-free grade for use in parenteral nutrition
and injectable applications.
Xylitol is currently approved in more than 50
countries worldwide.The Joint FAO/WHO Expert
Committee on Food Additives has allocated it a
“not specified” acceptable daily intake (ADI).
Sweeteners
18/07/05 10:56:16
Fructose
Fructose is the sweetest naturally occurring sugar,
found in most fruits and vegetables and, particularly,
in honey, which has a fructose content of more
than 40%.
Although it has the same caloric value as sugar at
4kcal/gram, fructose is almost twice as sweet under
most conditions of use.This means less can be used
to achieve any level of sweetness, enabling calorific
savings without compromising taste in a wide range
of food formulations.
The health and nutritional advantages of fructose
stem from the way the body responds to it physiologically. Supplementing its minimal impact on
blood sugar levels, fructose has a negligible effect
on the secretion of insulin. Its satiating effect also
encourages an overall reduction in food consumption – benefiting weight management. Sports drinks
made with fructose aid rehydration by promoting faster gastric emptying than drinks made with
sucrose or glucose.
From a functional point of view, fructose enhances
flavour profiles, for example in chocolate, jams and
fruit preparations. High freezing point depression
renders frozen products such as ice cream easier
to scoop straight from the freezer.
Danisco’s fructose is produced from sugar beet
and is available in a variety of grades under the
Fructofin® brand name. A direct tabletop sugar
replacer is marketed as Fruisana Fruit Sugar.
Fructose is regarded as a food ingredient and, in
several countries, is a recognised sugar substitute.
Lactitol
Derived from lactose (milk sugar), lactitol is a disaccharide polyol that contributes the same bulk as
sugar but only approximately half the calories – the
recognised caloric value being 2.4kcal/g in the EU
and 2kcal/g in the US. An excellent texture and
taste profile have made it a successful direct sugar
replacer in many applications.
Metabolised independently of insulin and with
a very low glycaemic index of 3, lactitol is suitable
for diabetic and low-glycaemic diets. Studies have
also shown that small dosages of lactitol have a
prebiotic effect on the growth of gut-friendly
bacteria. As lactitol is not fermented in the
mouth, it does not contribute to the development of dental caries. The low hygroscopicity of
lactitol provides additional functionality in terms
of extending the shelf life of crisp baked goods.
Danisco produces lactitol commercially by the
catalytic hydrogenation of lactose, followed by crystallisation to ensure the highest purity and flowability. It is available in monohydrate and anhydrous
grades, depending on the application requirement.
A directly compressible grade marketed as
Finlac™ DC has been specifically designed for use
as a carrier dilutant for tableting. Highly watersoluble, Finlac™ DC can be used in tablets for both
chewing and swallowing, improving the mouthfeel
and taste and, more importantly from a pharmaceutical perspective, allowing faster drug release.
Lactitol is approved for use in more than 40
countries, including Canada, Japan and the EU, and
has a “not specified” ADI allocated by the Joint
FAO/WHO Expert Committee on Food Additives.
Lactitol is also self-affirmed GRAS in the US.
Litesse® Polydextrose is marketed as a non-glycaemic
speciality carbohydrate. Initially developed for use
as a low-calorie bulking agent, it has a caloric value
of 1kcal/g, compared to the 4kcal/g for traditional
carbohydrates, and the ability to mimic the
full-bodied taste and mouthfeel of sugar and fat.
High in fibre and naturally prebiotic, Litesse®
adds nutritional as well as functional value. Products
that contain Litesse® are typically positioned with
claims such as low fat, no sugar added, sugar free,
fibre enriched, prebiotic or low carb. Its high solubility and viscosity are particularly useful in confectionery, fruit spreads and fillings, while its moistureretaining properties improve the shelf life of bakery
products. Litesse® also has a unique toleration of
90g/day and 50g in a single dose.
Litesse® is currently approved in more than 50
countries worldwide and has been allocated a “not
specified” ADI by the Joint FAO/WHO Expert
Committee on Food Additives.
D-Xylose
D-Xylose, otherwise known as wood sugar, is a
natural 5-carbon reducing sugar obtained from the
xylan-rich portion of hemicellulose present in plant
cell walls and fibre. Danisco’s D-Xylose products
are based on renewable raw materials such as
birch wood.
The ability to induce Maillard reactions has
carved a niche for D-Xylose in the production of
high quality meat and other savoury flavours.
Sweeteners
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18/07/05 10:56:58
The Maillard reaction takes place when amino
acids and reducing sugars are reacted under
controlled conditions, producing various carbonylamine flavours depending on the amino acids and
reducing sugars selected. In addition to providing
exceptional savoury flavours, varying degrees of
browning can be obtained – a property appreciated by the bakery industry. D-Xylose can also
be used in food applications to enhance savoury
flavours and browning.
Danisco produces two grades of D-Xylose,
the choice of which is determined by the final
application.The use of D-Xylose in savoury flavour
systems has been declared GRAS by the US Flavor
and Extract Manufacturers Association (FEMA).
Application areas
Bakery
Beverages
Xylitol
Cereal bars, cakes, sugar free fat fillings
Fructose
Cakes, biscuits, cereal bars, bread,
cereals
Lactitol
Biscuits, nutrition bars
D-Xylose
Breadcrumbs, coatings
Litesse®
Pastry, biscuits, cookies, fillings and
liquid centres, frozen dough, nutrition
and sports bars, cereal bars
Confectionery
Sugar free chewing gum
Sugar free confectionery
Sports and energy drinks,
flavoured waters
Sugar free chocolate, chewing
gum, hard candy
Sports drinks, juice, low pH
drinks, near water drinks,
flavoured water, water
Dairy
Fruit preparations
Xylitol
Desserts, ice cream
Sugar free fruit base
for dairy products
Oral hygiene products, dietetic
products, tabletop sweeteners, tablets,
infusions, skincare products
Fructose
Desserts, ice cream
Jams, fruit preserves
Shampoo, infusions
Lactitol
Ice cream
Yogurt fruit, jams
D-Xylose
Surimi, ham,
sausage
Pharmaceuticals/cosmetics
Tabletop sweeteners,
tablets, skincare products
Savoury flavours
Ice cream and other
frozen desserts, fermented dairy products
Litesse®
Meat, seafood
& poultry
Chocolate, hard and chewy
candy, jellies, wine gums, dragées
Fruit and fat spreads,
yogurt, jams, salad
dressings
Surimi, ham,
sausage, chicken
nuggets
Tabletop sweeteners, tablets
Legal status
Legislation regarding sweeteners and their application varies from country to country. Consequently, local
food legislation should always be consulted prior to use in food products.
120
Sweeteners
18/07/05 10:56:59
Tailored blends
Danisco’s tailored blends combine the
functional properties of diverse ingredients
in highly specialised, synergistic solutions
The range includes:
• Dry blends
• Fully integrated blends
• Microencapsulated blends
PRO_Tailoredblends.indd 1
18/07/05 10:53:03
Introduction
Combinations of selected ingredients create optimal functionality for a broad assortment of food
and beverage applications. Danisco’s tailored blends
draw on a comprehensive toolbox of emulsifiers,
hydrocolloids, cultures, enzymes, antioxidants and
other carefully selected materials. Advanced
product, application and processing know-how
bring these ingredients together and maximise
their synergies to address overall consumer needs.
In recent years, the move towards more convenient, healthier and indulgent food products
has heightened the need for progressively more
sophisticated solutions that can accommodate the
latest technological developments and regulatory
guidelines.Tailored blends are specifically designed
for this challenge, contributing to end products that
are fresh, tasty, appealing, healthy and safe.
Danisco tailored blends model
Emulsifiers
Hydrocolloids
Ingredients
expertise
Cultures
Enzymes
Application know-how
Antioxidants
Proteins
Additives
•
•
•
•
•
•
•
Emulsification
Encapsulation
Extrusion
Dedusting
Plating
Spray drying
Dry/liquid blending
Processing
expertise
Tailored blends
Product range
Danisco tailored blends range from traditional dry
blends to advanced integrated and microencapsulated blends based on novel manufacturing technology. In addition to standard off-the-shelf products,
Danisco produces many blends that are specifically
designed to meet the needs of individual customers.
Blend customisation is often necessary in order
to bring together incompatible ingredients, ease
handling or incorporation, and deliver specific
properties, such as the controlled release of ingredient functionality during processing, storage or
consumption of the final product.
Tailored blends are supplied under the following brand names: CREMODAN®, GRINDSTED®,
GERMANTOWN™, GUARDIAN™,
MEYPROGEN®, PANODAN® and RECODAN™.
122
6ALUE
0ERFORMANCE
0ROCESSING
2AWMATERIALSMANAGEMENT
Danisco Functional Systems addresses overall
customer concerns
Tailored blends
18/07/05 10:53:34
Fully integrated products
Dry-blended products
Overall benefits
The comprehensive advantages delivered by
tailored blends can be described under four
headings:
Performance
• Tailor-made for individual applications for
controlled functionality throughout processing
and shelf life
• Homogeneous distribution of the active
ingredients in the food matrix
Raw materials management
• Fewer individual ingredients require less
storage and quality control
• Consistent performance regardless of natural
raw material variations
• Synergy of components assured
Processing
• One-step addition, saving time, minimising
handling and reducing the risk of dosage errors
• Free-flowing and dust and lump-free for safe and
easy handling
• Stable production process with fewer non-conforming products and reduced plant downtime
• Improved handling and machinability, giving
higher yield
Value
• Development, quality control, supply chain,
storage, handling, production, complaints
Application areas
Tailored blends answer manufacturer needs for
texture, mouthfeel, appearance, shelf life, convenience and food protection. Recent innovative
solutions include:
• The protection of protein during the pasteurisation of dairy beverages
• Mould inhibition for shelf life extension in
bakery goods
• Optimum heat-shock control in ice cream
• Boil-over control in microwave soups
• Production of bread with increased fibre content
Tailored blends
123
18/07/05 10:53:35
Major tailored blend brands for specific applications
Product range
Application areas
GRINDSTED® FSB
Bread, rolls, sweet doughs (including mixes), tortillas, cakes
PANODAN® POWERBake Advanced
Fibre-enriched bread
GRINDSTED® PRO 45
Yeast-raised bread
GRINDSTED® JU
Alcoholic beverages, carbonated soft drinks, fruit nectars and
concentrates, vegetable protein drinks, coffee and tea beverages
GRINDSTED® BK
GRINDSTED® CH
Fresh cheese (cottage cheese, cream cheese), processed cheese
(spreadable, sliced or shredded), cheese analogues
GRINDSTED® WP
Whipping cream
GRINDSTED® SB
Acidified dairy drinks (including drinking yogurt, milk-juice drinks)
RECODAN™ CM
RECODAN™ RS
Neutral dairy drinks (recombined milk, chocolate milk, soy milk)
CREMODAN® MSA
Milkshake
GRINDSTED® PF
Desserts (gelled desserts, creamy non gelled desserts, water jellies,
soy desserts)
GRINDSTED® ES
GRINDSTED® SB
Fermented dairy products (yogurt, sour cream, quark)
CREMODAN® MOUSSE
Mousse and frozen mousse
CREMODAN® SL
CREMODAN® SORBETLINE
MEYPROGEN® IC
Sorbet and sherbet
CREMODAN® DC
Water ice
CREMODAN® CREAMLINE
CREMODAN® SE
CREMODAN® IcePro
Ice cream, soft serves
GRINDSTED® MEATLINE
MEYPROGEN® MP
GUARDIAN™ RE
Meat and poultry products, injected or tumbled, cooked and emulsified
GRINDSTED® LFS
Low-fat spreads
GRINDSTED® ProTex AB
Microwavable ready meals
GRINDSTED® FF
MEYPROGEN® MS
Dressings, mayonnaise, soups, sauces, ketchup, dips
Legal status
Local food legislation varies in respect of the components used in tailored blends and should be checked
before putting the blends to use.
124
Tailored blends
18/07/05 10:53:36
Health & nutrition
Ingredients with nutritional benefits
enable a response to many of
today’s most pressing health issues
The range includes:
• Fibres and prebiotics
• Polyols
• Probiotics
• Betaine
• Salatrim
• Flavourings
PRO_Health&nutrition.indd 1
26/07/05 15:10:24
Introduction
Lifestyle-related health issues have created a growing market in industrialised countries for convenient food products that offer a diversity of health
benefits. In turn, this has produced a need for more
functional ingredients that can deliver the benefits
easily, efficiently and cost-effectively.
Danisco today supplies a range of ingredients
that maintain a high sensory quality in many applications with a reduced fat and/or sugar content.
Similarly, an increasing number of solutions are
required for food products that are low in salt, saturated fat and trans fatty acids.
Good health and nutrition is not just about
removing elements; it is also about fortification.
The addition of dietary fibre, prebiotics and pro-
biotics is another rising trend. Extensive research
and development work continues to document the
favourable effects of these fortifying ingredients on
a number of physiological functions and health conditions. Among the main target areas are:
•
•
•
•
•
Oral health
Obesity
Diabetes
Digestive health
Cardiovascular health
Several of Danisco’s ingredients also play an
important role as excipients for health-promoting
and pharmaceutical purposes.
Health & nutrition solutions
Fibres and prebiotics
Most diets are known for being deficient in fibre.
Fibre has a documented ability to promote
optimum digestive health, cholesterol levels and
blood sugar and facilitates weight management by
encouraging satiety. The speciality carbohydrate
Litesse® Polydextrose is a convenient source of
soluble fibre suitable for use in a broad assortment of food products. Danisco also produces
BetaTrim™, an oat beta-glucan, which can be used
in the US for products with a cholesterol reduction claim.
A series of in vitro, human and metabolism
studies have demonstrated the prebiotic properties of Litesse ® and the reduced calorie sweetener
lactitol. Litesse® is particularly effective at mediating benefits throughout the colon, while lactitol
selectively mediates the generation of butyrate,
an important substrate for gastric mucosa.
Studies of pectin have also revealed the widely
used hydrocolloid has beneficial properties both
as a dietary fibre and prebiotic.
FIBREX® Natural Dietary Fibre
FIBREX®, derived from sugar beet, is a natural
source of concentrated soluble and insoluble fibre
that counteracts constipation, optimises cholesterol levels and has no inhibiting effect on iron and
zinc absorption. Free of gluten, it is an ideal fibre
126
27854_PRO_Health&nutrition.indd 2
source in products aimed at consumers who
suffer from gluten-intolerant celiac disease.
In addition to promoting health, FIBREX®
provides a series of functional benefits, particularly in bakery products and processed meats.
Bakery manufacturers gain from increased volume, prolonged freshness, reduced drying out
in frozen dough and par-baked goods, improved
processability and reduced shrinkage. Emulsified
and restructured meat products benefit from
improved yield and texture, fat replacement and,
in dry sausage processing, reduced fermentation
times. Very small amounts of FIBREX® have a
stabilising effect in extruded snack products.
Polyols
Polyols are sugar free sweeteners that are derived
from sugars but are not metabolised by the body
like sugars. In addition to being lower in calories, these carbohydrates give a reduced insulin
response and can be used to reduce the overall
glycaemic response of the diet. This makes them
useful alternatives to traditional carbohydrates for
non-insulin dependent diabetics.
Danisco’s range of polyols comprises xylitol
and lactitol, which also have the ability to improve
satiety and are suitable for products aimed at improved oral health. For more information on these
products, refer to the chapter on sweeteners.
Health & nutrition
14/07/05 16:48:44
Probiotics
A healthy ecology of gastrointestinal microflora
plays a key role in strengthening the digestive
system, contributing to improved gut health and
lactose digestion. Food and beverages that contain probiotics are today increasingly consumed to
promote and maintain levels of favourable microorganisms in the digestive tract.
For more information on Danisco’s probiotic
range, refer to the chapter on cultures.
Betaine has long been used in dietary supplements and is now making its way into food
products. In the US, it has FEMA GRAS status
in selected applications, including nutrition bars
and beverages. It is also approved for food use in
Japan and Korea.
Danisco’s betaine is extracted from sugar beet
and marketed as Betafin®.
Betaine
Naturally present in virtually all living things,
betaine has a wide range of documented health
benefits, particularly in association with B vitamins
and folic acid:
Salatrim
Short and long-chain acyl triglyceride molecules
(salatrim) are marketed by Danisco as BENEFAT®
and enable efficient reduction of the calories from
fat in bakery and confectionery products without
compromising quality. For more information, refer
to the chapter on structured lipids.
• Reduces serum homocysteine levels and,
hence, a risk factor associated with cardiovascular disease
• Counteracts fatty liver complaints commonly
caused by obesity, diabetes and various other
conditions
• Enhances kidney function
• Protects against dehydration
Flavourings
High quality flavourings give health and nutrition
products an appealing flavour and can mask offtastes created by, for example, soy or vitamins.
Danisco also produces flavours that can simulate
a full-bodied mouthfeel in food products with a
reduced fat and sugar content. For more information, refer to the chapter on flavours.
Health & nutrition
27854_PRO_Health&nutrition.indd 3
127
14/07/05 16:48:44
Food protection
The two aspects of food protection – safety and
preservation – have provided the basis for four
Danisco ranges
The range includes:
• Antimicrobial ingredients and topical rinses
• Antioxidants
• Enzymes
27854_PRO_Foodprotection.indd 1
14/07/05 16:56:39
Introduction
How to protect food products against uncontrolled microbial growth is a matter of growing
worldwide concern – for consumers who rely
increasingly on convenient processed foods; for
manufacturers seeking to protect their brands; and
for governments with the national interest at heart.
Food protection falls into two categories: food
safety, which concerns the reduction of pathogenic
risks during shelf life, and food preservation, which is
about maintaining sensory qualities during shelf life.
Danisco is a leading supplier of natural food
protection solutions for both categories and for
all stages of the value chain – from production to
distribution and storage.
Main functionalities to be provided in the food protection area
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!NTI'RAMPOSITIVEPATHOGENS
!NTI'RAMPOSITIVESPOILAGE
n,ISTERIA
n"ACILLUSCEREUS
n#LOSTRIDIUMBOTULINUM
n3TAPHYLOCOCCUSAUREUS
nHETEROFERMENTATIVE
LACTICBACTERIA
nLACTICBACTERIA
!NTI'RAMNEGATIVESPOILAGE
!NTI'RAMNEGATIVEPATHOGENS
n3ALMONELLA
n#AMPYLOBACTER
n%SCHERICHIACOLI
!NTIMULTIPLEPATHOGENS
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n0SEUDOMONAS
!NTIYEASTSANDMOULDS
!NTIMULTIPLESPOILAGE
Food protection
129
14/07/05 16:58:39
Industry drivers
Food safety and food preservation are linked to a
number of industry drivers.
• Consumption trends in developed countries
Demand is increasing for safe, natural and convenient prepared/pre-cooked foods with a longer
shelf life, high nutritional value and improved
flavour and texture
• Scientific findings and media information
Safety issues are highlighted by consumer
groups, scientific circles and actual outbreaks of
food-borne infections, which the media treat as
front-page news.The issues include GMO, BSE,
heavy metal and pesticide residues, nitrate pollution, antibiotics, foot and mouth disease, dioxin,
Listeria monocytogenes and E. coli 0157:H7
• Regulatory compliance
Driven by consumers and their citizenship obligations, food manufacturers are investing more
money in real-time micro-testing, new processes,
risk management and other measures aimed at
consumer protection
• Economic impact
Long, complex supply chains have created a
need for a longer product shelf life during which
the organoleptic quality is preserved. Product
recalls due to microbial contamination are an
ill-affordable expense that pose a major threat
to manufacturer reputations. Public costs relate
to medical treatment, sick leave, lost productivity
and a damaged image on domestic and export
markets
130
Food protection solutions
Strong food protection strategies are today
becoming increasingly important to commercial
success. Manufacturers can guarantee their reputation, extend their geographical presence and
develop innovative, safe products – for example, in
response to the current low-salt trend.
Danisco’s natural food protection solutions span
four product ranges:
• Antimicrobials – protect food and beverages
against unwanted bacteria, yeasts and moulds
throughout their shelf life
• Antioxidants – delay the onset of rancidity and,
as discovered and patented by Danisco, have a
synergistic effect in combination with antimicrobials such as nisin
• Protective cultures – inhibit the growth of
pathogenic and spoilage micro-organisms in the
production of cheese, fresh fermented dairy
products, processed meats, seafood and deli salads
• Enzymes – catalyse reactions that inhibit or
reduce the growth of micro-organisms
When integrating food protection in the product
development process, consumer demands for
natural ingredients, clean labels, health and nutrition,
and a satisfying taste and texture are among the
critical considerations. At the same time, manufacturers need to meet their own requirements for
performance, ease of use, low cost-in-use and regulatory compliance. Danisco’s solutions are adapted
and optimised to meet regional and applicationspecific needs, supplementing the good manufacturing practices that are a prerequisite for their use.
Food protection
14/07/05 17:00:08

Functional ingredients for food

Transcripción

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